Biofunctionalization of selenium nanoparticles with a polysaccharide from Rosa roxburghii fruit and their protective effect against H2O2-induced apoptosis in INS-1 cells

MLA

Chao Li, et al. “Biofunctionalization of Selenium Nanoparticles with a Polysaccharide from Rosa Roxburghii Fruit and Their Protective Effect against H2O2-Induced Apoptosis in INS-1 Cells.” Food & Function, vol. 10, Jan. 2019, pp. 539–53. EBSCOhost, https://doi.org/10.1039/c8fo01958d.

APA

Chao Li, Xiong Fu, Qiang Huang, & Lei Wang. (2019). Biofunctionalization of selenium nanoparticles with a polysaccharide from Rosa roxburghii fruit and their protective effect against H2O2-induced apoptosis in INS-1 cells. Food & Function, 10, 539–553. https://doi.org/10.1039/c8fo01958d

Chicago

Chao Li, Xiong Fu, Qiang Huang, and Lei Wang. 2019. “Biofunctionalization of Selenium Nanoparticles with a Polysaccharide from Rosa Roxburghii Fruit and Their Protective Effect against H2O2-Induced Apoptosis in INS-1 Cells.” Food & Function 10 (January): 539–53. doi:10.1039/c8fo01958d.