Wang, J.; Kang, Y.-X.; Pan, W.; Lei, W.; Feng, B.; Wang, X.-J.
Enhancement of Anti-Inflammatory Activity of Curcumin Using Phosphatidylserine-Containing Nanoparticles in Cultured Macrophages. Int. J. Mol. Sci. 2016, 17, 969.
https://doi.org/10.3390/ijms17060969
AMA Style
Wang J, Kang Y-X, Pan W, Lei W, Feng B, Wang X-J.
Enhancement of Anti-Inflammatory Activity of Curcumin Using Phosphatidylserine-Containing Nanoparticles in Cultured Macrophages. International Journal of Molecular Sciences. 2016; 17(6):969.
https://doi.org/10.3390/ijms17060969
Chicago/Turabian Style
Wang, Ji, Yu-Xia Kang, Wen Pan, Wan Lei, Bin Feng, and Xiao-Juan Wang.
2016. "Enhancement of Anti-Inflammatory Activity of Curcumin Using Phosphatidylserine-Containing Nanoparticles in Cultured Macrophages" International Journal of Molecular Sciences 17, no. 6: 969.
https://doi.org/10.3390/ijms17060969
APA Style
Wang, J., Kang, Y.-X., Pan, W., Lei, W., Feng, B., & Wang, X.-J.
(2016). Enhancement of Anti-Inflammatory Activity of Curcumin Using Phosphatidylserine-Containing Nanoparticles in Cultured Macrophages. International Journal of Molecular Sciences, 17(6), 969.
https://doi.org/10.3390/ijms17060969