Kuntz, S.; Kunz, C.; Domann, E.; Würdemann, N.; Unger, F.; Römpp, A.; Rudloff, S.
Inhibition of Low-Grade Inflammation by Anthocyanins after Microbial Fermentation in Vitro. Nutrients 2016, 8, 411.
https://doi.org/10.3390/nu8070411
AMA Style
Kuntz S, Kunz C, Domann E, Würdemann N, Unger F, Römpp A, Rudloff S.
Inhibition of Low-Grade Inflammation by Anthocyanins after Microbial Fermentation in Vitro. Nutrients. 2016; 8(7):411.
https://doi.org/10.3390/nu8070411
Chicago/Turabian Style
Kuntz, Sabine, Clemens Kunz, Eugen Domann, Nora Würdemann, Franziska Unger, Andreas Römpp, and Silvia Rudloff.
2016. "Inhibition of Low-Grade Inflammation by Anthocyanins after Microbial Fermentation in Vitro" Nutrients 8, no. 7: 411.
https://doi.org/10.3390/nu8070411
APA Style
Kuntz, S., Kunz, C., Domann, E., Würdemann, N., Unger, F., Römpp, A., & Rudloff, S.
(2016). Inhibition of Low-Grade Inflammation by Anthocyanins after Microbial Fermentation in Vitro. Nutrients, 8(7), 411.
https://doi.org/10.3390/nu8070411