Cite
Aged Black Garlic Exerts Anti-Inflammatory Effects by Decreasing NO and Proinflammatory Cytokine Production with Less Cytoxicity in LPS-Stimulated RAW 264.7 Macrophages and LPS-Induced Septicemia Mice.
MLA
Kim, Min Jee, et al. “Aged Black Garlic Exerts Anti-Inflammatory Effects by Decreasing NO and Proinflammatory Cytokine Production with Less Cytoxicity in LPS-Stimulated RAW 264.7 Macrophages and LPS-Induced Septicemia Mice.” Journal of Medicinal Food, vol. 17, no. 10, Oct. 2014, pp. 1057–63. EBSCOhost, https://doi.org/10.1089/jmf.2013.3043.
APA
Kim, M. J., Yoo, Y. C., Kim, H. J., Shin, S. K., Sohn, E. J., Min, A. Y., Sung, N. Y., & Kim, M. R. (2014). Aged Black Garlic Exerts Anti-Inflammatory Effects by Decreasing NO and Proinflammatory Cytokine Production with Less Cytoxicity in LPS-Stimulated RAW 264.7 Macrophages and LPS-Induced Septicemia Mice. Journal of Medicinal Food, 17(10), 1057–1063. https://doi.org/10.1089/jmf.2013.3043
Chicago
Kim, Min Jee, Yung Choon Yoo, Hyun Jung Kim, Suk Kyung Shin, Eun Jeong Sohn, A Young Min, Nak Yun Sung, and Mee Ree Kim. 2014. “Aged Black Garlic Exerts Anti-Inflammatory Effects by Decreasing NO and Proinflammatory Cytokine Production with Less Cytoxicity in LPS-Stimulated RAW 264.7 Macrophages and LPS-Induced Septicemia Mice.” Journal of Medicinal Food 17 (10): 1057–63. doi:10.1089/jmf.2013.3043.