APA (7th ed.) Citation

Wang, X., Jiang, Y., Wang, Y., Huang, M., Ho, C., & Huang, Q. (2008). Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions. Food chemistry, 108(2), 419-424. https://doi.org/10.1016/j.foodchem.2007.10.086

Chicago Style (17th ed.) Citation

Wang, Xiaoyong, Yan Jiang, Yu-Wen Wang, Mou-Tuan Huang, Chi-Tang Ho, and Qingrong Huang. "Enhancing Anti-inflammation Activity of Curcumin Through O/W Nanoemulsions." Food Chemistry 108, no. 2 (2008): 419-424. https://doi.org/10.1016/j.foodchem.2007.10.086.

MLA (9th ed.) Citation

Wang, Xiaoyong, et al. "Enhancing Anti-inflammation Activity of Curcumin Through O/W Nanoemulsions." Food Chemistry, vol. 108, no. 2, 2008, pp. 419-424, https://doi.org/10.1016/j.foodchem.2007.10.086.