APA (7th ed.) Citation

Shin, J., Cho, B., Park, J., Kang, E., Sim, J., Sim, D., & Jang, S. (2023). Cirsium japonicum var. maackii attenuates weight gain, reduces thrombus formation, and prevents atherosclerosis in high-fat diet-induced C57BL/6 mice. Korean journal of food science and technology, 55(4), 340-345. https://doi.org/10.9721/KJFST.2023.55.4.340

Chicago Style (17th ed.) Citation

Shin, Jae-Young, Byoung-Ok Cho, Ji-Hyeon Park, Eun-Seo Kang, Jae-Suk Sim, Dong-Jun Sim, and Seon-Il Jang. "Cirsium Japonicum Var. Maackii Attenuates Weight Gain, Reduces Thrombus Formation, and Prevents Atherosclerosis in High-fat Diet-induced C57BL/6 Mice." Korean Journal of Food Science and Technology 55, no. 4 (2023): 340-345. https://doi.org/10.9721/KJFST.2023.55.4.340.

MLA (9th ed.) Citation

Shin, Jae-Young, et al. "Cirsium Japonicum Var. Maackii Attenuates Weight Gain, Reduces Thrombus Formation, and Prevents Atherosclerosis in High-fat Diet-induced C57BL/6 Mice." Korean Journal of Food Science and Technology, vol. 55, no. 4, 2023, pp. 340-345, https://doi.org/10.9721/KJFST.2023.55.4.340.