Article Versions Notes

Chiang Y-F, Hung H-C, Chen H-Y, Huang K-C, Lin P-H, Chang J-Y, Huang T-C, Hsia S-M. The Inhibitory Effect of Extra Virgin Olive Oil and Its Active Compound Oleocanthal on Prostaglandin-Induced Uterine Hypercontraction and Pain—Ex Vivo and In Vivo Study. Nutrients. 2020; 12(10):3012. https://doi.org/10.3390/nu12103012

Chiang, Yi-Fen, Hui-Chih Hung, Hsin-Yuan Chen, Ko-Chieh Huang, Po-Han Lin, Jen-Yun Chang, Tsui-Chin Huang, and Shih-Min Hsia. 2020. "The Inhibitory Effect of Extra Virgin Olive Oil and Its Active Compound Oleocanthal on Prostaglandin-Induced Uterine Hypercontraction and Pain—Ex Vivo and In Vivo Study" Nutrients 12, no. 10: 3012. https://doi.org/10.3390/nu12103012

Chiang, Y.-F., Hung, H.-C., Chen, H.-Y., Huang, K.-C., Lin, P.-H., Chang, J.-Y., Huang, T.-C., & Hsia, S.-M. (2020). The Inhibitory Effect of Extra Virgin Olive Oil and Its Active Compound Oleocanthal on Prostaglandin-Induced Uterine Hypercontraction and Pain—Ex Vivo and In Vivo Study. Nutrients, 12(10), 3012. https://doi.org/10.3390/nu12103012