Cite
Sichuan pepper attenuates H2O2-induced apoptosis via antioxidant activity and up-regulating heme oxygenase-1 gene expression in primary rat hepatocytes.
MLA
Zhang, Huan, et al. “Sichuan Pepper Attenuates H2O2-Induced Apoptosis via Antioxidant Activity and up-Regulating Heme Oxygenase-1 Gene Expression in Primary Rat Hepatocytes.” Journal of Food Biochemistry, vol. 41, no. 6, Dec. 2017, p. n/a-N.PAG. EBSCOhost, https://doi.org/10.1111/jfbc.12403.
APA
Zhang, H., Zhou, X., Wong, M. H., Man, K., Pin, W., Yeung, J. H., Kwan, Y., Leung, G. P., Hoi, P., Lee, S. M., Chan, C., Mok, D. K., Yu, P. H., & Chan, S. (2017). Sichuan pepper attenuates H2O2-induced apoptosis via antioxidant activity and up-regulating heme oxygenase-1 gene expression in primary rat hepatocytes. Journal of Food Biochemistry, 41(6), n/a-N.PAG. https://doi.org/10.1111/jfbc.12403
Chicago
Zhang, Huan, Xuelin Zhou, Marcus Ho‐Yin Wong, Ka‐Yi Man, Wing‐Kwan Pin, John Hok‐Keung Yeung, Yiu‐Wa Kwan, et al. 2017. “Sichuan Pepper Attenuates H2O2-Induced Apoptosis via Antioxidant Activity and up-Regulating Heme Oxygenase-1 Gene Expression in Primary Rat Hepatocytes.” Journal of Food Biochemistry 41 (6): n/a-N.PAG. doi:10.1111/jfbc.12403.