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dc.contributor.authorFERREIRA GOMES, C. C.
dc.contributor.authorOLIVEIRA, L. DE S.
dc.contributor.authorRODRIGUES, D. C.
dc.contributor.authorRIBEIRO, P. R. V.
dc.contributor.authorCANUTO, K. M.
dc.contributor.authorDUARTE, A. S. G.
dc.contributor.authorEÇA, K. S.
dc.contributor.authorFIGUEIREDO, R. W. DE
dc.date.accessioned2021-10-07T18:00:23Z-
dc.date.available2021-10-07T18:00:23Z-
dc.date.created2021-10-07
dc.date.issued2021
dc.identifier.citationJournal of Food Biochemistry, p.e13880-e13880, 2021
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1135127-
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectAntiinflamatórios
dc.subjectAtividades antioxidantes
dc.subjectEfeito antioxidante
dc.subjectPropriedades antioxidantes
dc.subjectCompostos bioativos
dc.titleEvidence for antioxidant and anti-inflammatory potential of mango (Mangifera indica L.) in naproxen-induced gastric lesions in rat.
dc.typeArtigo de periódico
dc.subject.thesagroMangifera Indica
dc.subject.nalthesaurusEnzyme activity
dc.subject.nalthesaurusLipids
dc.subject.nalthesaurusOxidation
dc.subject.nalthesaurusRats
dc.subject.nalthesaurusAntioxidants
dc.subject.nalthesaurusMangifera
riaa.ainfo.id1135127
riaa.ainfo.lastupdate2021-10-07
dc.identifier.doi10.1111/jfbc.13880
dc.contributor.institutionCARLA CATIÚSCIA FERREIRA GOMES, Department of Food Engineering, Federal University of Ceara; LUCIANA DE SIQUEIRA OLIVEIRA, Department of Food Engineering, Federal University of Ceara; DELANE C. RODRIGUES, Department of Food Engineering, Federal University of Ceara; PAULO RICELI VASCONCELOS RIBEIRO, CNPAT; KIRLEY MARQUES CANUTO, CNPAT; ANTONIELLA SOUZA GOMES DUARTE, Department of Physiology and Pharmacology, School of Medicine, Federal University of Ceara; KALIANA SITONIO EÇA, Department of Food Engineering, Federal University of Ceara; Department of Food Engineering, Federal University of Ceara.
Aparece en las colecciones:Artigo em periódico indexado (CNPAT)

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