Yoshikiyo, K.; Shimizu, H.; Okada, H.; Hasegawa, A.; Yamamoto, T.
γ-Cyclodextrin Co-Ingestion Enhances the Bioavailability of Perilla Oil, Regardless of Inclusion Complex Formation. Int. J. Mol. Sci. 2025, 26, 7776.
https://doi.org/10.3390/ijms26167776
AMA Style
Yoshikiyo K, Shimizu H, Okada H, Hasegawa A, Yamamoto T.
γ-Cyclodextrin Co-Ingestion Enhances the Bioavailability of Perilla Oil, Regardless of Inclusion Complex Formation. International Journal of Molecular Sciences. 2025; 26(16):7776.
https://doi.org/10.3390/ijms26167776
Chicago/Turabian Style
Yoshikiyo, Keisuke, Hidehisa Shimizu, Hitomi Okada, Atsunori Hasegawa, and Tatsuyuki Yamamoto.
2025. "γ-Cyclodextrin Co-Ingestion Enhances the Bioavailability of Perilla Oil, Regardless of Inclusion Complex Formation" International Journal of Molecular Sciences 26, no. 16: 7776.
https://doi.org/10.3390/ijms26167776
APA Style
Yoshikiyo, K., Shimizu, H., Okada, H., Hasegawa, A., & Yamamoto, T.
(2025). γ-Cyclodextrin Co-Ingestion Enhances the Bioavailability of Perilla Oil, Regardless of Inclusion Complex Formation. International Journal of Molecular Sciences, 26(16), 7776.
https://doi.org/10.3390/ijms26167776