The Effects of Oxidation on the Antithrombotic Properties of Tea Lipids Against PAF, Thrombin, Collagen, and ADP.

MLA

Tsoupras, Alexandros, et al. “The Effects of Oxidation on the Antithrombotic Properties of Tea Lipids Against PAF, Thrombin, Collagen, and ADP.” Foods (Basel, Switzerland), vol. 9, no. 4, Mar. 2020. EBSCOhost, https://doi.org/10.3390/foods9040385.

APA

Tsoupras, A., Lordan, R., Harrington, J., Pienaar, R., Devaney, K., Heaney, S., Koidis, A., & Zabetakis, I. (2020). The Effects of Oxidation on the Antithrombotic Properties of Tea Lipids Against PAF, Thrombin, Collagen, and ADP. Foods (Basel, Switzerland), 9(4). https://doi.org/10.3390/foods9040385

Chicago

Tsoupras, Alexandros, Ronan Lordan, Jack Harrington, Rebecca Pienaar, Karen Devaney, Stephanie Heaney, Anastasios Koidis, and Ioannis Zabetakis. 2020. “The Effects of Oxidation on the Antithrombotic Properties of Tea Lipids Against PAF, Thrombin, Collagen, and ADP.” Foods (Basel, Switzerland) 9 (4). doi:10.3390/foods9040385.