Wei, H., Li, Z. X., Ji, X. Y., Wang, X. Q., & Zhang, B. (2023). Why do red- and yellow-colored edible herbs create warmth? A system pharmacological view of curcumin-mediated protection of mice from cold stress. Journal of Functional Foods, 108(105726-), . https://doi.org/10.1016/j.jff.2023.105726
Chicago-referens (17:e uppl.)Wei, He, Zhao Xue Li, Xin Ye Ji, Xiao Qin Wang, och Bo Zhang. "Why Do Red- and Yellow-colored Edible Herbs Create Warmth? A System Pharmacological View of Curcumin-mediated Protection of Mice from Cold Stress." Journal of Functional Foods 108, no. 105726- (2023). https://doi.org/10.1016/j.jff.2023.105726.
MLA-referens (9:e uppl.)Wei, He, et al. "Why Do Red- and Yellow-colored Edible Herbs Create Warmth? A System Pharmacological View of Curcumin-mediated Protection of Mice from Cold Stress." Journal of Functional Foods, vol. 108, no. 105726-, 2023, https://doi.org/10.1016/j.jff.2023.105726.
