Unno, K.; Taguchi, K.; Hase, T.; Meguro, S.; Nakamura, Y.
DNA Mutagenicity of Hydroxyhydroquinone in Roasted Coffee Products and Its Suppression by Chlorogenic Acid, a Coffee Polyphenol, in Oxidative-Damage-Sensitive SAMP8 Mice. Int. J. Mol. Sci. 2024, 25, 720.
https://doi.org/10.3390/ijms25020720
AMA Style
Unno K, Taguchi K, Hase T, Meguro S, Nakamura Y.
DNA Mutagenicity of Hydroxyhydroquinone in Roasted Coffee Products and Its Suppression by Chlorogenic Acid, a Coffee Polyphenol, in Oxidative-Damage-Sensitive SAMP8 Mice. International Journal of Molecular Sciences. 2024; 25(2):720.
https://doi.org/10.3390/ijms25020720
Chicago/Turabian Style
Unno, Keiko, Kyoko Taguchi, Tadashi Hase, Shinichi Meguro, and Yoriyuki Nakamura.
2024. "DNA Mutagenicity of Hydroxyhydroquinone in Roasted Coffee Products and Its Suppression by Chlorogenic Acid, a Coffee Polyphenol, in Oxidative-Damage-Sensitive SAMP8 Mice" International Journal of Molecular Sciences 25, no. 2: 720.
https://doi.org/10.3390/ijms25020720
APA Style
Unno, K., Taguchi, K., Hase, T., Meguro, S., & Nakamura, Y.
(2024). DNA Mutagenicity of Hydroxyhydroquinone in Roasted Coffee Products and Its Suppression by Chlorogenic Acid, a Coffee Polyphenol, in Oxidative-Damage-Sensitive SAMP8 Mice. International Journal of Molecular Sciences, 25(2), 720.
https://doi.org/10.3390/ijms25020720
