Suo, H.; Feng, X.; Zhu, K.; Wang, C.; Zhao, X.; Kan, J.
Shuidouchi (Fermented Soybean) Fermented in Different Vessels Attenuates HCl/Ethanol-Induced Gastric Mucosal Injury. Molecules 2015, 20, 19748-19763.
https://doi.org/10.3390/molecules201119654
AMA Style
Suo H, Feng X, Zhu K, Wang C, Zhao X, Kan J.
Shuidouchi (Fermented Soybean) Fermented in Different Vessels Attenuates HCl/Ethanol-Induced Gastric Mucosal Injury. Molecules. 2015; 20(11):19748-19763.
https://doi.org/10.3390/molecules201119654
Chicago/Turabian Style
Suo, Huayi, Xia Feng, Kai Zhu, Cun Wang, Xin Zhao, and Jianquan Kan.
2015. "Shuidouchi (Fermented Soybean) Fermented in Different Vessels Attenuates HCl/Ethanol-Induced Gastric Mucosal Injury" Molecules 20, no. 11: 19748-19763.
https://doi.org/10.3390/molecules201119654
APA Style
Suo, H., Feng, X., Zhu, K., Wang, C., Zhao, X., & Kan, J.
(2015). Shuidouchi (Fermented Soybean) Fermented in Different Vessels Attenuates HCl/Ethanol-Induced Gastric Mucosal Injury. Molecules, 20(11), 19748-19763.
https://doi.org/10.3390/molecules201119654