APA (7th ed.) Citation

Ye, Y., Warusawitharana, H., Zhao, H., Liu, Z., Li, B., Wu, Y., . . . Tu, Y. (2022). Tea Polyphenols Attenuates Inflammation via Reducing Lipopolysaccharides Level and Inhibiting TLR4/NF-κB Pathway in Obese Mice. Plant Foods for Human Nutrition, 77(1), 105. https://doi.org/10.1007/s11130-021-00937-0

Chicago Style (17th ed.) Citation

Ye, Yushan, Hasitha Warusawitharana, Hangye Zhao, Zhonghua Liu, Bo Li, Yuanyuan Wu, Puming He, and Youying Tu. "Tea Polyphenols Attenuates Inflammation via Reducing Lipopolysaccharides Level and Inhibiting TLR4/NF-κB Pathway in Obese Mice." Plant Foods for Human Nutrition 77, no. 1 (2022): 105. https://doi.org/10.1007/s11130-021-00937-0.

MLA (9th ed.) Citation

Ye, Yushan, et al. "Tea Polyphenols Attenuates Inflammation via Reducing Lipopolysaccharides Level and Inhibiting TLR4/NF-κB Pathway in Obese Mice." Plant Foods for Human Nutrition, vol. 77, no. 1, 2022, p. 105, https://doi.org/10.1007/s11130-021-00937-0.