Assessment of antioxidative activity of extract from fermented grain food mixture using chemical and cellular systems.

MLA

Ogawa, Yoko, et al. “Assessment of Antioxidative Activity of Extract from Fermented Grain Food Mixture Using Chemical and Cellular Systems.” BioFactors (Oxford, England), vol. 31, no. 3–4, 2007, pp. 237–48. EBSCOhost, https://doi.org/10.1002/biof.5520310311.

APA

Ogawa, Y., Omata, Y., Nishio, K., Saito, Y., Yoshida, Y., & Niki, E. (2007). Assessment of antioxidative activity of extract from fermented grain food mixture using chemical and cellular systems. BioFactors (Oxford, England), 31(3–4), 237–248. https://doi.org/10.1002/biof.5520310311

Chicago

Ogawa, Yoko, Yo Omata, Keiko Nishio, Yoshiro Saito, Yasukazu Yoshida, and Etsuo Niki. 2007. “Assessment of Antioxidative Activity of Extract from Fermented Grain Food Mixture Using Chemical and Cellular Systems.” BioFactors (Oxford, England) 31 (3–4): 237–48. doi:10.1002/biof.5520310311.