Antioxidative potential and ameliorative effects of green lentil (Lens culinaris M.) sprouts against CCl(4)-induced oxidative stress in rats
绿扁豆（Lens culinaris M.）芽苗的抗氧化潜力和对四氯化碳（CCl4）诱导的大鼠氧化应激的改善作用
期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2022.1029793
Barakat, Hassan; Alshimali, Saleh I; Almutairi, Abdulkarim S; Alkhurayji, Raghad I; Almutiri, Sarah M; Aljutaily, Thamer; Algheshairy, Reham M; Alhomaid, Raghad M; Aljalis, Rashed A; Alkhidhr, Mohammed F; Abdellatif, Ahmed A H
