![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Browse by By Journal
 | Up a level |
Number of items: 1.
Kempaiah, R. K. and Srinivasan, K. (2004) Influence of Dietary Curcumin, Capsaicin and Garlic on the Antioxidant Status of Red Blood Cells and the Liver in High-fat-fed Rats. Annals of Nutrition and Metabolism, 48. pp. 314-320.