Ano, Y.; Takaichi, Y.; Uchida, K.; Kondo, K.; Nakayama, H.; Takashima, A.
Iso-α-Acids, the Bitter Components of Beer, Suppress Microglial Inflammation in rTg4510 Tauopathy. Molecules 2018, 23, 3133.
https://doi.org/10.3390/molecules23123133
AMA Style
Ano Y, Takaichi Y, Uchida K, Kondo K, Nakayama H, Takashima A.
Iso-α-Acids, the Bitter Components of Beer, Suppress Microglial Inflammation in rTg4510 Tauopathy. Molecules. 2018; 23(12):3133.
https://doi.org/10.3390/molecules23123133
Chicago/Turabian Style
Ano, Yasuhisa, Yuta Takaichi, Kazuyuki Uchida, Keiji Kondo, Hiroyuki Nakayama, and Akihiko Takashima.
2018. "Iso-α-Acids, the Bitter Components of Beer, Suppress Microglial Inflammation in rTg4510 Tauopathy" Molecules 23, no. 12: 3133.
https://doi.org/10.3390/molecules23123133
APA Style
Ano, Y., Takaichi, Y., Uchida, K., Kondo, K., Nakayama, H., & Takashima, A.
(2018). Iso-α-Acids, the Bitter Components of Beer, Suppress Microglial Inflammation in rTg4510 Tauopathy. Molecules, 23(12), 3133.
https://doi.org/10.3390/molecules23123133