This shareable PDF can be hosted on any platform or network and is fully compliant with publisher copyright.
This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.
If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.
This page is a summary of: Effects of different products of peach (Prunus persica L. Batsch) from a variety developed in southern Brazil on oxidative stress and inflammatory parameters in vitro and ex vivo, Journal of Clinical Biochemistry and Nutrition, January 2014, The Society for Free Radical Research Japan,
DOI: 10.3164/jcbn.13-97.
You can read the full text:
The following have contributed to this page
