Lipid-Lowering Effect of Eriocitrin, the Main Flavonoid in Lemon Fruit, in Rats on a High-Fat and High-Cholesterol Diet

MLA

Yoshiaki Miyake, et al. “Lipid-Lowering Effect of Eriocitrin, the Main Flavonoid in Lemon Fruit, in Rats on a High-Fat and High-Cholesterol Diet.” Journal of Food Science, vol. 71, Nov. 2006, pp. S633–37. EBSCOhost, https://doi.org/10.1111/j.1750-3841.2006.00192.x.

APA

Yoshiaki Miyake, Yukio Furuichi, Kazuhiro Sakaida, Eriko Suzuki, Toshihiko Osawa, Masanori Hiramitsu, Syuichi Fukumoto, & Satoko Ohya. (2006). Lipid-Lowering Effect of Eriocitrin, the Main Flavonoid in Lemon Fruit, in Rats on a High-Fat and High-Cholesterol Diet. Journal of Food Science, 71, S633–S637. https://doi.org/10.1111/j.1750-3841.2006.00192.x

Chicago

Yoshiaki Miyake, Yukio Furuichi, Kazuhiro Sakaida, Eriko Suzuki, Toshihiko Osawa, Masanori Hiramitsu, Syuichi Fukumoto, and Satoko Ohya. 2006. “Lipid-Lowering Effect of Eriocitrin, the Main Flavonoid in Lemon Fruit, in Rats on a High-Fat and High-Cholesterol Diet.” Journal of Food Science 71 (November): S633–37. doi:10.1111/j.1750-3841.2006.00192.x.