Cite
Comparison between swallowing and chewing of garlic on levels of serum lipids, cyclosporine, creatinine and lipid peroxidation in Renal Transplant Recipients.
MLA
Jabbari, Abbas, et al. “Comparison between Swallowing and Chewing of Garlic on Levels of Serum Lipids, Cyclosporine, Creatinine and Lipid Peroxidation in Renal Transplant Recipients.” Lipids in Health & Disease, vol. 4, Jan. 2005, pp. 11–14. EBSCOhost, https://doi.org/10.1186/1476-511X-4-11.
APA
Jabbari, A., Argani, H., Ghorbanihaghjo, A., & Mahdavi, R. (2005). Comparison between swallowing and chewing of garlic on levels of serum lipids, cyclosporine, creatinine and lipid peroxidation in Renal Transplant Recipients. Lipids in Health & Disease, 4, 11–14. https://doi.org/10.1186/1476-511X-4-11
Chicago
Jabbari, Abbas, Hassan Argani, Amir Ghorbanihaghjo, and Reza Mahdavi. 2005. “Comparison between Swallowing and Chewing of Garlic on Levels of Serum Lipids, Cyclosporine, Creatinine and Lipid Peroxidation in Renal Transplant Recipients.” Lipids in Health & Disease 4 (January): 11–14. doi:10.1186/1476-511X-4-11.