Huang, W.-Y.; Liu, Y.-M.; Wang, J.; Wang, X.-N.; Li, C.-Y.
Anti-Inflammatory Effect of the Blueberry Anthocyanins Malvidin-3-Glucoside and Malvidin-3-Galactoside in Endothelial Cells. Molecules 2014, 19, 12827-12841.
https://doi.org/10.3390/molecules190812827
AMA Style
Huang W-Y, Liu Y-M, Wang J, Wang X-N, Li C-Y.
Anti-Inflammatory Effect of the Blueberry Anthocyanins Malvidin-3-Glucoside and Malvidin-3-Galactoside in Endothelial Cells. Molecules. 2014; 19(8):12827-12841.
https://doi.org/10.3390/molecules190812827
Chicago/Turabian Style
Huang, Wu-Yang, Ya-Mei Liu, Jian Wang, Xing-Na Wang, and Chun-Yang Li.
2014. "Anti-Inflammatory Effect of the Blueberry Anthocyanins Malvidin-3-Glucoside and Malvidin-3-Galactoside in Endothelial Cells" Molecules 19, no. 8: 12827-12841.
https://doi.org/10.3390/molecules190812827
APA Style
Huang, W.-Y., Liu, Y.-M., Wang, J., Wang, X.-N., & Li, C.-Y.
(2014). Anti-Inflammatory Effect of the Blueberry Anthocyanins Malvidin-3-Glucoside and Malvidin-3-Galactoside in Endothelial Cells. Molecules, 19(8), 12827-12841.
https://doi.org/10.3390/molecules190812827