Müller, A.K.; Schmölz, L.; Wallert, M.; Schubert, M.; Schlörmann, W.; Glei, M.; Lorkowski, S.
In Vitro Digested Nut Oils Attenuate the Lipopolysaccharide-Induced Inflammatory Response in Macrophages. Nutrients 2019, 11, 503.
https://doi.org/10.3390/nu11030503
AMA Style
Müller AK, Schmölz L, Wallert M, Schubert M, Schlörmann W, Glei M, Lorkowski S.
In Vitro Digested Nut Oils Attenuate the Lipopolysaccharide-Induced Inflammatory Response in Macrophages. Nutrients. 2019; 11(3):503.
https://doi.org/10.3390/nu11030503
Chicago/Turabian Style
Müller, Anke Katharina, Lisa Schmölz, Maria Wallert, Martin Schubert, Wiebke Schlörmann, Michael Glei, and Stefan Lorkowski.
2019. "In Vitro Digested Nut Oils Attenuate the Lipopolysaccharide-Induced Inflammatory Response in Macrophages" Nutrients 11, no. 3: 503.
https://doi.org/10.3390/nu11030503
APA Style
Müller, A. K., Schmölz, L., Wallert, M., Schubert, M., Schlörmann, W., Glei, M., & Lorkowski, S.
(2019). In Vitro Digested Nut Oils Attenuate the Lipopolysaccharide-Induced Inflammatory Response in Macrophages. Nutrients, 11(3), 503.
https://doi.org/10.3390/nu11030503