Wan, Y., Wang, F., Zou, B., Shen, Y., Li, Y., Zhang, A., & Fu, G. (2019). Molecular mechanism underlying the ability of caffeic acid to decrease uric acid levels in hyperuricemia rats. Journal of Functional Foods, 57(150-156), 150. https://doi.org/10.1016/j.jff.2019.03.038
Chicago-referens (17:e uppl.)Wan, Yin, Fen Wang, Bin Zou, Yuefeng Shen, Yizhen Li, Axi Zhang, och Guiming Fu. "Molecular Mechanism Underlying the Ability of Caffeic Acid to Decrease Uric Acid Levels in Hyperuricemia Rats." Journal of Functional Foods 57, no. 150-156 (2019): 150. https://doi.org/10.1016/j.jff.2019.03.038.
MLA-referens (9:e uppl.)Wan, Yin, et al. "Molecular Mechanism Underlying the Ability of Caffeic Acid to Decrease Uric Acid Levels in Hyperuricemia Rats." Journal of Functional Foods, vol. 57, no. 150-156, 2019, p. 150, https://doi.org/10.1016/j.jff.2019.03.038.
