Cite
MLA Citation
Yingkang Yang et al.. “SAXS characterization of the interactions among digested food compounds and the anti-oxidant and anti-inflammatory activities of the formed nanocomplexes.” Food & function, vol. 9, no. 6, 2018, pp. 3408–3418. http://access.bl.uk/ark:/81055/vdc_100066517682.0x00002f