Lutein and Zeaxanthin Enhance, Whereas Oxidation, Fructosylation, and Low pH Damage High-Density Lipoprotein Biological Functionality

MLA

Jingyuan Zheng, et al. “Lutein and Zeaxanthin Enhance, Whereas Oxidation, Fructosylation, and Low PH Damage High-Density Lipoprotein Biological Functionality.” Antioxidants, vol. 13, no. 5, May 2024, p. 616. EBSCOhost, https://doi.org/10.3390/antiox13050616.

APA

Jingyuan Zheng, Brian V. Hong, Joanne K. Agus, Xinyu Tang, Nola R. Klebaner, Siyu Chen, Fei Guo, Danielle J. Harvey, Carlito B. Lebrilla, & Angela M. Zivkovic. (2024). Lutein and Zeaxanthin Enhance, Whereas Oxidation, Fructosylation, and Low pH Damage High-Density Lipoprotein Biological Functionality. Antioxidants, 13(5), 616. https://doi.org/10.3390/antiox13050616

Chicago

Jingyuan Zheng, Brian V. Hong, Joanne K. Agus, Xinyu Tang, Nola R. Klebaner, Siyu Chen, Fei Guo, Danielle J. Harvey, Carlito B. Lebrilla, and Angela M. Zivkovic. 2024. “Lutein and Zeaxanthin Enhance, Whereas Oxidation, Fructosylation, and Low PH Damage High-Density Lipoprotein Biological Functionality.” Antioxidants 13 (5): 616. doi:10.3390/antiox13050616.