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  4. Indian Journal of Experimental Biology
  5. Vol 63, No. 10, 2025
Please use this identifier to cite or link to this item: http://111.93.178.142:25000/jspui/handle/123456789/3623
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dc.contributor.authorZahra Latifi-
dc.date.accessioned2026-05-02T14:44:48Z-
dc.date.available2026-05-02T14:44:48Z-
dc.date.issued2026-05-02-
dc.identifier.urihttp://111.93.178.142:25000/jspui/handle/123456789/3623-
dc.descriptionVol 63, No. 10, p836en_US
dc.language.isoenen_US
dc.subjectAntioxidant activityen_US
dc.subjectplant extracten_US
dc.subjectfunction foodsen_US
dc.subjectThyroid gland hormonesen_US
dc.titleEffects of plant-based beverage consumption on serum levels of thyroid hormonesen_US
dc.typeOtheren_US
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