A review on the anti-inflammatory activities of Brazilian green, brown and red propolis (2022)
Source: Journal of Food Biochemistry. Unidade: IQSC
Subjects: ANTI-INFLAMATÓRIOS, COMPOSIÇÃO QUÍMICA, PRÓPOLIS
ABNT
SANTOS, Fransergio F. dos et al. A review on the anti-inflammatory activities of Brazilian green, brown and red propolis. Journal of Food Biochemistry, p. 14350, 2022Tradução . . Disponível em: https://doi.org/10.1111/jfbc.14350. Acesso em: 26 set. 2024.APA
Santos, F. F. dos, Urano, R. P. de M., Cunha, W. R., Almeida, S. G. de, Cavallar, P. S. dos S. R., Manuquian, H. A., et al. (2022). A review on the anti-inflammatory activities of Brazilian green, brown and red propolis. Journal of Food Biochemistry, 14350. doi:10.1111/jfbc.14350NLM
Santos FF dos, Urano RP de M, Cunha WR, Almeida SG de, Cavallar PS dos SR, Manuquian HA, Pereira H de A, Furtado R, Santos MFC, Silva MLA e. A review on the anti-inflammatory activities of Brazilian green, brown and red propolis [Internet]. Journal of Food Biochemistry. 2022 ;14350.[citado 2024 set. 26 ] Available from: https://doi.org/10.1111/jfbc.14350Vancouver
Santos FF dos, Urano RP de M, Cunha WR, Almeida SG de, Cavallar PS dos SR, Manuquian HA, Pereira H de A, Furtado R, Santos MFC, Silva MLA e. A review on the anti-inflammatory activities of Brazilian green, brown and red propolis [Internet]. Journal of Food Biochemistry. 2022 ;14350.[citado 2024 set. 26 ] Available from: https://doi.org/10.1111/jfbc.14350