Cite
Potential Mechanism by Which Resveratrol, a Red Wine Constituent, Protects Neurons.
MLA
Zhuang, Hean, et al. “Potential Mechanism by Which Resveratrol, a Red Wine Constituent, Protects Neurons.” Annals of the New York Academy of Sciences, vol. 993, no. 1, June 2003, pp. 276–86. EBSCOhost, https://doi.org/10.1111/j.1749-6632.2003.tb07534.x.
APA
Zhuang, H., Kim, Y.-S., Koehler, R. C., & Doré, S. (2003). Potential Mechanism by Which Resveratrol, a Red Wine Constituent, Protects Neurons. Annals of the New York Academy of Sciences, 993(1), 276–286. https://doi.org/10.1111/j.1749-6632.2003.tb07534.x
Chicago
Zhuang, Hean, Yun-Sook Kim, Raymond C. Koehler, and Sylvain Doré. 2003. “Potential Mechanism by Which Resveratrol, a Red Wine Constituent, Protects Neurons.” Annals of the New York Academy of Sciences 993 (1): 276–86. doi:10.1111/j.1749-6632.2003.tb07534.x.