Olive Oil–Based Lipid Emulsion's Neutral Effects on Neutrophil Functions and Leukocyte–Endothelial Cell Interactions

MLA

Esteban J. Morcillo, et al. “Olive Oil–Based Lipid Emulsion’s Neutral Effects on Neutrophil Functions and Leukocyte–Endothelial Cell Interactions.” Journal of Parenteral and Enteral Nutrition, vol. 30, July 2006, pp. 286–96. EBSCOhost, https://doi.org/10.1177/0148607106030004286.

APA

Esteban J. Morcillo, Yafa Naim-Abu-Nabah, Ezequiel Marti-Bonmati, Andrew C. Issekutz, Maria-Jesus Sanz, Julio Cortijo, Amparo Buenestado, Manuel de la Mata, & M. Martinez-Losa. (2006). Olive Oil–Based Lipid Emulsion’s Neutral Effects on Neutrophil Functions and Leukocyte–Endothelial Cell Interactions. Journal of Parenteral and Enteral Nutrition, 30, 286–296. https://doi.org/10.1177/0148607106030004286

Chicago

Esteban J. Morcillo, Yafa Naim-Abu-Nabah, Ezequiel Marti-Bonmati, Andrew C. Issekutz, Maria-Jesus Sanz, Julio Cortijo, Amparo Buenestado, Manuel de la Mata, and M. Martinez-Losa. 2006. “Olive Oil–Based Lipid Emulsion’s Neutral Effects on Neutrophil Functions and Leukocyte–Endothelial Cell Interactions.” Journal of Parenteral and Enteral Nutrition 30 (July): 286–96. doi:10.1177/0148607106030004286.