Lee, K., Pan, J. H., Choi, L. Y., Ju, J., Le, B., Williams, L. C., . . . Kim, J. K. Post-harvest processed parsnip showed improved anti-oxidative capacity and protective potential against acrolein-induced inflammation in vitro and in vivo. Frontiers Media S.A.
Chicago Style (17th ed.) CitationLee, Kangwook, et al. Post-harvest Processed Parsnip Showed Improved Anti-oxidative Capacity and Protective Potential Against Acrolein-induced Inflammation in Vitro and in Vivo. Frontiers Media S.A.
MLA (9th ed.) CitationLee, Kangwook, et al. Post-harvest Processed Parsnip Showed Improved Anti-oxidative Capacity and Protective Potential Against Acrolein-induced Inflammation in Vitro and in Vivo. Frontiers Media S.A.
Warning: These citations may not always be 100% accurate.