Evaluating the Antioxidant Effects of Onion (Allium cepa) on Blood Biochemical Factors and Antioxidants after Consuming Tartrazine in Rats.

MLA

Zahedi, A., et al. “Evaluating the Antioxidant Effects of Onion (Allium Cepa) on Blood Biochemical Factors and Antioxidants after Consuming Tartrazine in Rats.” Archives of Razi Institute, vol. 78, no. 6, Dec. 2023, pp. 1836–42. EBSCOhost, https://doi.org/10.32592/ARI.2023.78.6.1836.

APA

Zahedi, A., Saravy, A., & Poorghasemi, M. (2023). Evaluating the Antioxidant Effects of Onion (Allium cepa) on Blood Biochemical Factors and Antioxidants after Consuming Tartrazine in Rats. Archives of Razi Institute, 78(6), 1836–1842. https://doi.org/10.32592/ARI.2023.78.6.1836

Chicago

Zahedi, A, A Saravy, and M Poorghasemi. 2023. “Evaluating the Antioxidant Effects of Onion (Allium Cepa) on Blood Biochemical Factors and Antioxidants after Consuming Tartrazine in Rats.” Archives of Razi Institute 78 (6): 1836–42. doi:10.32592/ARI.2023.78.6.1836.