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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Juan Carlos Rodriguez-Fernandez1, Kolima Peña-Calzada1, 2, Ibrain Calero-Herrera1, Vicente Mendez-García1 and Bulent Kukurtcu3
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DOI:10.17265/2161-6256/2020.03.004
1. Department of Veterinary Medicine, Faculty of Agricultural Sciences, University of Sancti Spiritus (UNISS), Sancti Spíritus 60100, Cuba
2. Department of Vegetable Production, School of Agricultural and Veterinary Sciences, São Paulo State University (UNESP), Jaboticabal 14870, Brazil
3. Scientific Department, Catalysis, S.L., Madrid 28016, Spain
VIUSID, pig, glycyrrhizic acid, antioxidants, molecular activation.