Work

[Free radical scavenging capacity of traditional Mexican food].

Year: 2025

Type: other

Source: PubMed

DOI: 10.20960/nh.05613

Authors: María Teresa Sumaya-Martínez, Edgar Iván Jiménez-Ruiz, Marcela Robles-Machuca, Cristian Guillermo Valencia-Jurado, María Merced Romero-Chávez

Institutions: Universidad Autónoma de Nayarit, Escuela Nacional de Antropología e Historia

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry

Field: Medicine

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W4410138955

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