Antioxidative properties, phenolic compounds, and in vitro protective efficacy of multi‐herbal hydro‐alcoholic extracts of ginger, turmeric, and thyme against the toxicity of aflatoxin B1 on mouse macrophage RAW264.7 cell line.

MLA

Nazdar, Nina, et al. “Antioxidative Properties, Phenolic Compounds, and in Vitro Protective Efficacy of Multi‐herbal Hydro‐alcoholic Extracts of Ginger, Turmeric, and Thyme against the Toxicity of Aflatoxin B1 on Mouse Macrophage RAW264.7 Cell Line.” Food Science & Nutrition, vol. 12, no. 10, Oct. 2024, pp. 8013–29. EBSCOhost, https://doi.org/10.1002/fsn3.4257.

APA

Nazdar, N., Imani, A., Abtahi, F. S. M., Farzaneh, M., & Sarvi, M. K. (2024). Antioxidative properties, phenolic compounds, and in vitro protective efficacy of multi‐herbal hydro‐alcoholic extracts of ginger, turmeric, and thyme against the toxicity of aflatoxin B1 on mouse macrophage RAW264.7 cell line. Food Science & Nutrition, 12(10), 8013–8029. https://doi.org/10.1002/fsn3.4257

Chicago

Nazdar, Nina, Ahmad Imani, Froushani, Seyyed Meysam Abtahi, Mohsen Farzaneh, and Moghanlou, Kourosh Sarvi. 2024. “Antioxidative Properties, Phenolic Compounds, and in Vitro Protective Efficacy of Multi‐herbal Hydro‐alcoholic Extracts of Ginger, Turmeric, and Thyme against the Toxicity of Aflatoxin B1 on Mouse Macrophage RAW264.7 Cell Line.” Food Science & Nutrition 12 (10): 8013–29. doi:10.1002/fsn3.4257.