Storniolo, C.E.; Sacanella, I.; Mitjavila, M.T.; Lamuela-Raventos, R.M.; Moreno, J.J.
Bioactive Compounds of Cooked Tomato Sauce Modulate Oxidative Stress and Arachidonic Acid Cascade Induced by Oxidized LDL in Macrophage Cultures. Nutrients 2019, 11, 1880.
https://doi.org/10.3390/nu11081880
AMA Style
Storniolo CE, Sacanella I, Mitjavila MT, Lamuela-Raventos RM, Moreno JJ.
Bioactive Compounds of Cooked Tomato Sauce Modulate Oxidative Stress and Arachidonic Acid Cascade Induced by Oxidized LDL in Macrophage Cultures. Nutrients. 2019; 11(8):1880.
https://doi.org/10.3390/nu11081880
Chicago/Turabian Style
Storniolo, Carolina E., Ignasi Sacanella, MarÃa T. Mitjavila, Rosa M. Lamuela-Raventos, and Juan J. Moreno.
2019. "Bioactive Compounds of Cooked Tomato Sauce Modulate Oxidative Stress and Arachidonic Acid Cascade Induced by Oxidized LDL in Macrophage Cultures" Nutrients 11, no. 8: 1880.
https://doi.org/10.3390/nu11081880
APA Style
Storniolo, C. E., Sacanella, I., Mitjavila, M. T., Lamuela-Raventos, R. M., & Moreno, J. J.
(2019). Bioactive Compounds of Cooked Tomato Sauce Modulate Oxidative Stress and Arachidonic Acid Cascade Induced by Oxidized LDL in Macrophage Cultures. Nutrients, 11(8), 1880.
https://doi.org/10.3390/nu11081880