id	domain	url
afs-91704	doi.org	https://doi.org/10.3382/ps.2010-01289
afs-91704	doi.org	https://doi.org/10.2337/db11-1300
afs-91704	doi.org	https://doi.org/10.2478/aoas-2018-0027
afs-91704	doi.org	https://doi.org/10.1093/jn/135.2.310
afs-91704	doi.org	https://doi.org/10.1080/00071668.2014.988123
afs-91704	doi.org	https://doi.org/10.1017/s1751731115001287
afs-91704	doi.org	https://doi.org/10.1093/ps/81.1.30
afs-91704	doi.org	https://doi.org/10.1186/s40104-016-0075-y
afs-91704	doi.org	https://doi.org/10.1037/a0015826
afs-91704	doi.org	https://doi.org/10.3390/nu5093646
afs-91704	doi.org	https://doi.org/10.1016/j.livsci.2016.11.001
afs-91704	doi.org	https://doi.org/10.1016/0003-2697(78)90046-5
afs-91704	doi.org	https://doi.org/10.1016/j.foodchem.2007.07.019
afs-91704	doi.org	https://doi.org/10.1186/1743-7075-7-47
afs-91704	doi.org	https://doi.org/10.1017/s0007114509992236
afs-91704	doi.org	https://doi.org/10.3906/vet-1506-100
afs-91704	doi.org	https://doi.org/10.3923/ijbc.2013.27.37
afs-91704	doi.org	https://doi.org/10.1016/s0003-2697(02)00387-1
afs-91704	doi.org	https://doi.org/10.1017/s1742170509990214
afs-91704	doi.org	https://doi.org/10.1079/9781845931698.0421
afs-91704	doi.org	https://doi.org/10.5713/ajas.2011.11382
afs-91704	doi.org	https://doi.org/10.1016/j.freeradbiomed.2013.07.039
afs-91704	doi.org	https://doi.org/10.1016/j.atherosclerosis.2013.04.003
afs-91704	doi.org	https://doi.org/10.1016/s0377-8401(97)00180-6
afs-91704	doi.org	https://doi.org/10.1016/j.chroma.2005.08.010
afs-91704	doi.org	https://doi.org/10.3390/nu7010706
afs-91704	doi.org	https://doi.org/10.4141/cjas07102
afs-91704	doi.org	https://doi.org/10.4081/ijas.2009.175
afs-91704	doi.org	https://doi.org/10.1080/00071669889394
afs-91704	doi.org	https://doi.org/10.1155/2012/292598
afs-91704	doi.org	https://doi.org/10.1021/jf302451c
afs-91704	doi.org	https://doi.org/10.4314/sajas.v44i1.5
afs-91704	doi.org	https://doi.org/10.2298/jsc130402040r
afs-91704	doi.org	https://doi.org/10.1007/s11745-005-1366-4
afs-91704	doi.org	https://doi.org/10.1016/j.foodchem.2009.03.046
afs-91704	doi.org	https://doi.org/10.1016/s0021-9673(02)00934-2
afs-91704	doi.org	https://doi.org/10.1093/jn/127.5.758
afs-91704	doi.org	https://doi.org/10.1093/ps/77.2.192
afs-91704	doi.org	https://doi.org/10.1155/2015/362936
afs-91704	doi.org	https://doi.org/10.5897/ajb10.1482
afs-91704	doi.org	https://doi.org/10.1016/j.foodchem.2008.09.110
afs-91704	doi.org	https://doi.org/10.1501/vetfak_0000002832
afs-91704	doi.org	https://doi.org/10.5194/aab-58-151-2015
afs-91704	doi.org	https://doi.org/10.3382/japr/pfy035
afs-91704	doi.org	https://doi.org/10.1007/s00394-016-1182-4
afs-91704	doi.org	https://doi.org/10.1016/s0003-2670(02)00396-3
afs-91704	doi.org	https://doi.org/10.1177/026010608800600103
afs-91704	doi.org	https://doi.org/10.1016/j.livsci.2009.07.002
afs-91704	doi.org	https://doi.org/10.1053/bega.2001.0262
afs-91704	doi.org	https://doi.org/10.17221/2269-cjas