Fabrication and Optimization of Self-Microemulsions to Improve the Oral Bioavailability of Total Flavones of Hippophaë rhamnoides L.

MLA

Guo, Ruixue, et al. “Fabrication and Optimization of Self-Microemulsions to Improve the Oral Bioavailability of Total Flavones of Hippophaë Rhamnoides L.” Journal of Food Science, vol. 82, no. 12, Dec. 2017, pp. 2901–09. EBSCOhost, https://doi.org/10.1111/1750-3841.13944.

APA

Guo, R., Guo, X., Hu, X., Abbasi, A. M., Zhou, L., Li, T., Fu, X., & Liu, R. H. (2017). Fabrication and Optimization of Self-Microemulsions to Improve the Oral Bioavailability of Total Flavones of Hippophaë rhamnoides L. Journal of Food Science, 82(12), 2901–2909. https://doi.org/10.1111/1750-3841.13944

Chicago

Guo, Ruixue, Xinbo Guo, Xiaodan Hu, Arshad Mehmood Abbasi, Lin Zhou, Tong Li, Xiong Fu, and Rui Hai Liu. 2017. “Fabrication and Optimization of Self-Microemulsions to Improve the Oral Bioavailability of Total Flavones of Hippophaë Rhamnoides L.” Journal of Food Science 82 (12): 2901–9. doi:10.1111/1750-3841.13944.