Article Versions Notes

Shi N, Chen F, Zhang X, Clinton SK, Tang X, Sun Z, Chen T. Suppression of Oxidative Stress and NFκB/MAPK Signaling by Lyophilized Black Raspberries for Esophageal Cancer Prevention in Rats. Nutrients. 2017; 9(4):413. https://doi.org/10.3390/nu9040413

Shi, Ni, Fang Chen, Xiaoli Zhang, Steven K. Clinton, Xiaofei Tang, Zheng Sun, and Tong Chen. 2017. "Suppression of Oxidative Stress and NFκB/MAPK Signaling by Lyophilized Black Raspberries for Esophageal Cancer Prevention in Rats" Nutrients 9, no. 4: 413. https://doi.org/10.3390/nu9040413

Shi, N., Chen, F., Zhang, X., Clinton, S. K., Tang, X., Sun, Z., & Chen, T. (2017). Suppression of Oxidative Stress and NFκB/MAPK Signaling by Lyophilized Black Raspberries for Esophageal Cancer Prevention in Rats. Nutrients, 9(4), 413. https://doi.org/10.3390/nu9040413