Comparative Study of the Antioxidative Activity of Culinary Herbs and Spices, and Hepatoprotective Effects of Three Selected Lamiaceae Plants on Carbon Tetrachloride-Induced Oxidative Stress in Rats.

MLA

Hideki MASUDA, et al. “Comparative Study of the Antioxidative Activity of Culinary Herbs and Spices, and Hepatoprotective Effects of Three Selected Lamiaceae Plants on Carbon Tetrachloride-Induced Oxidative Stress in Rats.” Food Science & Technology Research, vol. 21, no. 3, May 2015, pp. 407–18. EBSCOhost, https://doi.org/10.3136/fstr.21.407.

APA

Hideki MASUDA, So HIRONAKA, Yoko MATSUI, Saori HIROOK, Mami HIRAI, Yushi HIRATA, Makoto AKAO, & Hitomi KUMAGAI. (2015). Comparative Study of the Antioxidative Activity of Culinary Herbs and Spices, and Hepatoprotective Effects of Three Selected Lamiaceae Plants on Carbon Tetrachloride-Induced Oxidative Stress in Rats. Food Science & Technology Research, 21(3), 407–418. https://doi.org/10.3136/fstr.21.407

Chicago

Hideki MASUDA, So HIRONAKA, Yoko MATSUI, Saori HIROOK, Mami HIRAI, Yushi HIRATA, Makoto AKAO, and Hitomi KUMAGAI. 2015. “Comparative Study of the Antioxidative Activity of Culinary Herbs and Spices, and Hepatoprotective Effects of Three Selected Lamiaceae Plants on Carbon Tetrachloride-Induced Oxidative Stress in Rats.” Food Science & Technology Research 21 (3): 407–18. doi:10.3136/fstr.21.407.