P., S., S., R., C., C., & S., R. (2017). High levels of 25-hydroxyvitamin D <inf>3</inf> [25(OH)D <inf>3</inf>] and α-tocopherol prevent oxidative stress in rats that consume Thai brown rice.

P., Suwannalert, Rattanachitthawat S., Chaiyasut C., و Riengrojpitak S. High Levels of 25-hydroxyvitamin D <inf>3</inf> [25(OH)D <inf>3</inf>] and α-tocopherol Prevent Oxidative Stress in Rats That Consume Thai Brown Rice. 2017.

P., Suwannalert, Rattanachitthawat S., Chaiyasut C., و Riengrojpitak S. High Levels of 25-hydroxyvitamin D <inf>3</inf> [25(OH)D <inf>3</inf>] and α-tocopherol Prevent Oxidative Stress in Rats That Consume Thai Brown Rice. 2017.