TREATMENT OF GREEN TEA POLYPHENOLS IN HYDROPHILIC CREAM PREVENTS UVB-INDUCED OXIDATION OF LIPIDS AND PROTEINS, DEPLETION OF ANTIOXIDANT ENZYMES AND PHOSPHORYLATION OF MAPK PROTEINS IN SKH-1 HAIRLESS MOUSE SKIN

VAYALIL, P.K., ELMETS, C.A., & KATIYAR, S.K.. (2003). TREATMENT OF GREEN TEA POLYPHENOLS IN HYDROPHILIC CREAM PREVENTS UVB-INDUCED OXIDATION OF LIPIDS AND PROTEINS, DEPLETION OF ANTIOXIDANT ENZYMES AND PHOSPHORYLATION OF MAPK PROTEINS IN SKH-1 HAIRLESS MOUSE SKIN . CARCINOGENESIS, 24(5), 927-936. SID. https://sid.ir/paper/545217/en

VAYALIL P.K., ELMETS C.A., KATIYAR S.K.. TREATMENT OF GREEN TEA POLYPHENOLS IN HYDROPHILIC CREAM PREVENTS UVB-INDUCED OXIDATION OF LIPIDS AND PROTEINS, DEPLETION OF ANTIOXIDANT ENZYMES AND PHOSPHORYLATION OF MAPK PROTEINS IN SKH-1 HAIRLESS MOUSE SKIN . CARCINOGENESIS[Internet]. 2003;24(5):927-936. Available from: https://sid.ir/paper/545217/en

P.K. VAYALIL, C.A. ELMETS, and S.K. KATIYAR, “TREATMENT OF GREEN TEA POLYPHENOLS IN HYDROPHILIC CREAM PREVENTS UVB-INDUCED OXIDATION OF LIPIDS AND PROTEINS, DEPLETION OF ANTIOXIDANT ENZYMES AND PHOSPHORYLATION OF MAPK PROTEINS IN SKH-1 HAIRLESS MOUSE SKIN ,” CARCINOGENESIS, vol. 24, no. 5, pp. 927–936, 2003, [Online]. Available: https://sid.ir/paper/545217/en