Study of Acute Toxicity and the Effect of the Aqueous Extract of a Formulation of Three Edibles Mushrooms on Oxidative Stress Induced in Rats
World Journal of Food Science and Technology
Volume 3, Issue 1, March 2019, Pages: 6-13
Received: Feb. 13, 2019;
Accepted: Mar. 20, 2019;
Published: May 15, 2019
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Etoundi Omgba Cunégonde Blanche, Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon
Kayo Tayou Cynthia Valère, Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon
Mbang Mbarga Audrey Judith, Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon
Piéme Constant Anatole, Department of Biochemistry and Physiological Sciences, Faculty of Medicine and Biochemical Sciences, University of Yaounde I, Yaounde, Cameroon
Etoundi Omgba Cunégonde Blanche,
Kayo Tayou Cynthia Valère,
Mbang Mbarga Audrey Judith,
Piéme Constant Anatole,
Study of Acute Toxicity and the Effect of the Aqueous Extract of a Formulation of Three Edibles Mushrooms on Oxidative Stress Induced in Rats, World Journal of Food Science and Technology.
Vol. 3, No. 1,
2019, pp. 6-13.
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