Pandur, E.; Micalizzi, G.; Mondello, L.; Horváth, A.; Sipos, K.; Horváth, G.
Antioxidant and Anti-Inflammatory Effects of Thyme (Thymus vulgaris L.) Essential Oils Prepared at Different Plant Phenophases on Pseudomonas aeruginosa LPS-Activated THP-1 Macrophages. Antioxidants 2022, 11, 1330.
https://doi.org/10.3390/antiox11071330
AMA Style
Pandur E, Micalizzi G, Mondello L, Horváth A, Sipos K, Horváth G.
Antioxidant and Anti-Inflammatory Effects of Thyme (Thymus vulgaris L.) Essential Oils Prepared at Different Plant Phenophases on Pseudomonas aeruginosa LPS-Activated THP-1 Macrophages. Antioxidants. 2022; 11(7):1330.
https://doi.org/10.3390/antiox11071330
Chicago/Turabian Style
Pandur, Edina, Giuseppe Micalizzi, Luigi Mondello, Adrienn Horváth, Katalin Sipos, and Györgyi Horváth.
2022. "Antioxidant and Anti-Inflammatory Effects of Thyme (Thymus vulgaris L.) Essential Oils Prepared at Different Plant Phenophases on Pseudomonas aeruginosa LPS-Activated THP-1 Macrophages" Antioxidants 11, no. 7: 1330.
https://doi.org/10.3390/antiox11071330
APA Style
Pandur, E., Micalizzi, G., Mondello, L., Horváth, A., Sipos, K., & Horváth, G.
(2022). Antioxidant and Anti-Inflammatory Effects of Thyme (Thymus vulgaris L.) Essential Oils Prepared at Different Plant Phenophases on Pseudomonas aeruginosa LPS-Activated THP-1 Macrophages. Antioxidants, 11(7), 1330.
https://doi.org/10.3390/antiox11071330