C-phycocyanin reduces inflammation by inhibiting NF-κB activity through downregulating PDCD5 in lipopolysaccharide-induced RAW 264.7 macrophages

MLA

Fei Gai, et al. “C-Phycocyanin Reduces Inflammation by Inhibiting NF-ΚB Activity through Downregulating PDCD5 in Lipopolysaccharide-Induced RAW 264.7 Macrophages.” Journal of Functional Foods, vol. 42, Mar. 2018, pp. 21–29. EBSCOhost, https://doi.org/10.1016/j.jff.2018.01.008.

APA

Fei Gai, Liyun Liu, Shuai Hao, Yan Yan, Junpo Wang, Chengtao Wang, & Weiwei Huang. (2018). C-phycocyanin reduces inflammation by inhibiting NF-κB activity through downregulating PDCD5 in lipopolysaccharide-induced RAW 264.7 macrophages. Journal of Functional Foods, 42, 21–29. https://doi.org/10.1016/j.jff.2018.01.008

Chicago

Fei Gai, Liyun Liu, Shuai Hao, Yan Yan, Junpo Wang, Chengtao Wang, and Weiwei Huang. 2018. “C-Phycocyanin Reduces Inflammation by Inhibiting NF-ΚB Activity through Downregulating PDCD5 in Lipopolysaccharide-Induced RAW 264.7 Macrophages.” Journal of Functional Foods 42 (March): 21–29. doi:10.1016/j.jff.2018.01.008.