"Effect of Italian Sour Cherry (Prunus cerasus L.) on the Formation of Advanced Glycation End Products and Lipid Peroxidation"
written by Gianna Ferretti, Davide Neri, Tiziana Bacchetti,
published by Food and Nutrition Sciences, Vol.5 No.16, 2014
has been cited by the following article(s):
  • Google Scholar
  • CrossRef