Yang, B.; Sun, D.; Sun, L.; Cheng, Y.; Wang, C.; Hu, L.; Fang, Z.; Deng, Q.; Zhao, J.
Water Extract of Chrysanthemum indicum L. Flower Inhibits Capsaicin-Induced Systemic Low-Grade Inflammation by Modulating Gut Microbiota and Short-Chain Fatty Acids. Nutrients 2023, 15, 1069.
https://doi.org/10.3390/nu15051069
AMA Style
Yang B, Sun D, Sun L, Cheng Y, Wang C, Hu L, Fang Z, Deng Q, Zhao J.
Water Extract of Chrysanthemum indicum L. Flower Inhibits Capsaicin-Induced Systemic Low-Grade Inflammation by Modulating Gut Microbiota and Short-Chain Fatty Acids. Nutrients. 2023; 15(5):1069.
https://doi.org/10.3390/nu15051069
Chicago/Turabian Style
Yang, Bing, Dongfang Sun, Lijun Sun, Yaokun Cheng, Chen Wang, Lianhua Hu, Zhijia Fang, Qi Deng, and Jian Zhao.
2023. "Water Extract of Chrysanthemum indicum L. Flower Inhibits Capsaicin-Induced Systemic Low-Grade Inflammation by Modulating Gut Microbiota and Short-Chain Fatty Acids" Nutrients 15, no. 5: 1069.
https://doi.org/10.3390/nu15051069
APA Style
Yang, B., Sun, D., Sun, L., Cheng, Y., Wang, C., Hu, L., Fang, Z., Deng, Q., & Zhao, J.
(2023). Water Extract of Chrysanthemum indicum L. Flower Inhibits Capsaicin-Induced Systemic Low-Grade Inflammation by Modulating Gut Microbiota and Short-Chain Fatty Acids. Nutrients, 15(5), 1069.
https://doi.org/10.3390/nu15051069
