APA (7th ed.) Citation

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 Style (17th ed.) Citation

Wan, Yin, Fen Wang, Bin Zou, Yuefeng Shen, Yizhen Li, Axi Zhang, and 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 (9th ed.) Citation

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.