Trinh, T.T.; Fadriquela, A.; Lee, K.-J.; Bajgai, J.; Sharma, S.; Rahman, M.H.; Kim, C.-S.; Youn, S.-H.; Jeon, H.-T.
Development of Alkaline Reduced Water Using High-Temperature-Roasted Mineral Salt and Its Antioxidative Effect in RAW 264.7 Murine Macrophage Cell Line. Processes 2021, 9, 1928.
https://doi.org/10.3390/pr9111928
AMA Style
Trinh TT, Fadriquela A, Lee K-J, Bajgai J, Sharma S, Rahman MH, Kim C-S, Youn S-H, Jeon H-T.
Development of Alkaline Reduced Water Using High-Temperature-Roasted Mineral Salt and Its Antioxidative Effect in RAW 264.7 Murine Macrophage Cell Line. Processes. 2021; 9(11):1928.
https://doi.org/10.3390/pr9111928
Chicago/Turabian Style
Trinh, Thuy Thi, Ailyn Fadriquela, Kyu-Jae Lee, Johny Bajgai, Subham Sharma, Md. Habibur Rahman, Cheol-Su Kim, Sang-Hum Youn, and Hyoung-Tag Jeon.
2021. "Development of Alkaline Reduced Water Using High-Temperature-Roasted Mineral Salt and Its Antioxidative Effect in RAW 264.7 Murine Macrophage Cell Line" Processes 9, no. 11: 1928.
https://doi.org/10.3390/pr9111928
APA Style
Trinh, T. T., Fadriquela, A., Lee, K.-J., Bajgai, J., Sharma, S., Rahman, M. H., Kim, C.-S., Youn, S.-H., & Jeon, H.-T.
(2021). Development of Alkaline Reduced Water Using High-Temperature-Roasted Mineral Salt and Its Antioxidative Effect in RAW 264.7 Murine Macrophage Cell Line. Processes, 9(11), 1928.
https://doi.org/10.3390/pr9111928
