Hydroxytyrosol, a product from olive oil, reduces colon cancer growth by enhancing epidermal growth factor receptor degradation

MLA

Marina Ziche, et al. “Hydroxytyrosol, a Product from Olive Oil, Reduces Colon Cancer Growth by Enhancing Epidermal Growth Factor Receptor Degradation.” Molecular Nutrition & Food Research, vol. 60, Dec. 2015, pp. 519–29. EBSCOhost, https://doi.org/10.1002/mnfr.201500498.

APA

Marina Ziche, Sandra Donnini, Erika Terzuoli, & Antonio Giachetti. (2015). Hydroxytyrosol, a product from olive oil, reduces colon cancer growth by enhancing epidermal growth factor receptor degradation. Molecular Nutrition & Food Research, 60, 519–529. https://doi.org/10.1002/mnfr.201500498

Chicago

Marina Ziche, Sandra Donnini, Erika Terzuoli, and Antonio Giachetti. 2015. “Hydroxytyrosol, a Product from Olive Oil, Reduces Colon Cancer Growth by Enhancing Epidermal Growth Factor Receptor Degradation.” Molecular Nutrition & Food Research 60 (December): 519–29. doi:10.1002/mnfr.201500498.