Low nanomolar concentrations of a quercetin oxidation product, which naturally occurs in onion peel, protect cells against oxidative damage

Jocelyn Fuentes, María Fernanda Arias‐Santé, Elías Atala, Edgar Pastene, Marcelo J. Kogan, Hernán Speisky

Food Chemistry · 2020 · 37 citations · 23 references

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