Cite
MLA Citation
Wu‐Yang Huang et al.. “Quercetin, Hyperin, and Chlorogenic Acid Improve Endothelial Function by Antioxidant, Antiinflammatory, and ACE Inhibitory Effects.” Journal of food science, vol. 82, no. 5, 2017, pp. 1239–1246. http://access.bl.uk/ark:/81055/vdc_100046091770.0x000054