Yang, R.; Wang, J.; Liu, Z.; Pei, X.; Han, X.; Li, Y.
Antioxidant Effect of a Marine Oligopeptide Preparation from Chum Salmon (Oncorhynchus keta) by Enzymatic Hydrolysis in Radiation Injured Mice. Mar. Drugs 2011, 9, 2304-2315.
https://doi.org/10.3390/md9112304
AMA Style
Yang R, Wang J, Liu Z, Pei X, Han X, Li Y.
Antioxidant Effect of a Marine Oligopeptide Preparation from Chum Salmon (Oncorhynchus keta) by Enzymatic Hydrolysis in Radiation Injured Mice. Marine Drugs. 2011; 9(11):2304-2315.
https://doi.org/10.3390/md9112304
Chicago/Turabian Style
Yang, Ruiyue, Junbo Wang, Zhigang Liu, Xinrong Pei, Xiaolong Han, and Yong Li.
2011. "Antioxidant Effect of a Marine Oligopeptide Preparation from Chum Salmon (Oncorhynchus keta) by Enzymatic Hydrolysis in Radiation Injured Mice" Marine Drugs 9, no. 11: 2304-2315.
https://doi.org/10.3390/md9112304
APA Style
Yang, R., Wang, J., Liu, Z., Pei, X., Han, X., & Li, Y.
(2011). Antioxidant Effect of a Marine Oligopeptide Preparation from Chum Salmon (Oncorhynchus keta) by Enzymatic Hydrolysis in Radiation Injured Mice. Marine Drugs, 9(11), 2304-2315.
https://doi.org/10.3390/md9112304