Isolation and characterization of two flavonoids, engeletin and astilbin, from the leaves of Engelhardia roxburghiana and their potential anti-inflammatory properties.

MLA

Huang, Haiqiu, et al. “Isolation and Characterization of Two Flavonoids, Engeletin and Astilbin, from the Leaves of Engelhardia Roxburghiana and Their Potential Anti-Inflammatory Properties.” Journal of Agricultural and Food Chemistry, vol. 59, no. 9, May 2011, pp. 4562–69. EBSCOhost, https://doi.org/10.1021/jf2002969.

APA

Huang, H., Cheng, Z., Shi, H., Xin, W., Wang, T. T. Y., & Yu, L. L. (2011). Isolation and characterization of two flavonoids, engeletin and astilbin, from the leaves of Engelhardia roxburghiana and their potential anti-inflammatory properties. Journal of Agricultural and Food Chemistry, 59(9), 4562–4569. https://doi.org/10.1021/jf2002969

Chicago

Huang, Haiqiu, Zhihong Cheng, Haiming Shi, Wenbo Xin, Thomas T Y Wang, and Liangli Lucy Yu. 2011. “Isolation and Characterization of Two Flavonoids, Engeletin and Astilbin, from the Leaves of Engelhardia Roxburghiana and Their Potential Anti-Inflammatory Properties.” Journal of Agricultural and Food Chemistry 59 (9): 4562–69. doi:10.1021/jf2002969.