In Vitro Antioxidative Potential of Lactoferrin and Black Tea Polyphenols and Protective Effects In Vivo on Carcinogen Activation, DNA Damage, Proliferation, Invasion, and Angiogenesis During Experimental Oral Carcinogenesis

标题
In Vitro Antioxidative Potential of Lactoferrin and Black Tea Polyphenols and Protective Effects In Vivo on Carcinogen Activation, DNA Damage, Proliferation, Invasion, and Angiogenesis During Experimental Oral Carcinogenesis
作者
关键词
-
出版物
ONCOLOGY RESEARCH
Volume 17, Issue 5, Pages 193-203
出版商
Cognizant, LLC
发表日期
2008-10-20
DOI
10.3727/096504008786111365

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