Wang, S., Wu, D., Matthan, N. R., Lamon-Fava, S., Lecker, J. L., & Lichtenstein, A. H. (2008). Reduction in Dietary Omega-6 Polyunsaturated Fatty Acids: Eicosapentaenoic Acid plus Docosahexaenoic Acid Ratio Minimizes Atherosclerotic Lesion Formation and Inflammatory Response in the LDL Receptor Null Mouse.
シカゴスタイル引用形Wang, Shu, Dayong Wu, Nirupa R. Matthan, Stefania Lamon-Fava, Jaime L. Lecker, , Alice H. Lichtenstein. Reduction in Dietary Omega-6 Polyunsaturated Fatty Acids: Eicosapentaenoic Acid Plus Docosahexaenoic Acid Ratio Minimizes Atherosclerotic Lesion Formation and Inflammatory Response in the LDL Receptor Null Mouse. 2008.
MLA引用形式Wang, Shu, et al. Reduction in Dietary Omega-6 Polyunsaturated Fatty Acids: Eicosapentaenoic Acid Plus Docosahexaenoic Acid Ratio Minimizes Atherosclerotic Lesion Formation and Inflammatory Response in the LDL Receptor Null Mouse. 2008.