APA (7th ed.) Citation

Kim, L., Lim, Y., Park, S., Kim, Y. J., Kwon, O., Lee, J. H., . . . Kim, J. Y. (2018). A comparative study of the antithrombotic effect through activated endothelium of garlic powder and tomato extracts using a rodent model of collagen and epinephrine induced thrombosis. Food science and biotechnology, 27(5), 1513-1518. https://doi.org/10.1007/s10068-018-0469-z

Chicago Style (17th ed.) Citation

Kim, Leeseon, Yeni Lim, Soo-yeon Park, You Jin Kim, Oran Kwon, Jin Hee Lee, Jae-Ho Shin, Yoon Kyoung Yang, and Ji Yeon Kim. "A Comparative Study of the Antithrombotic Effect Through Activated Endothelium of Garlic Powder and Tomato Extracts Using a Rodent Model of Collagen and Epinephrine Induced Thrombosis." Food Science and Biotechnology 27, no. 5 (2018): 1513-1518. https://doi.org/10.1007/s10068-018-0469-z.

MLA (9th ed.) Citation

Kim, Leeseon, et al. "A Comparative Study of the Antithrombotic Effect Through Activated Endothelium of Garlic Powder and Tomato Extracts Using a Rodent Model of Collagen and Epinephrine Induced Thrombosis." Food Science and Biotechnology, vol. 27, no. 5, 2018, pp. 1513-1518, https://doi.org/10.1007/s10068-018-0469-z.