Cite
MLA Citation
Junkang Wang et al.. “Anthocyanins decrease the internalization of TiO2 nanoparticles into 3D Caco-2 spheroids.” Food chemistry, vol. 331, 2020, p. . http://access.bl.uk/ark:/81055/vdc_100105903483.0x000032
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Junkang Wang et al.. “Anthocyanins decrease the internalization of TiO2 nanoparticles into 3D Caco-2 spheroids.” Food chemistry, vol. 331, 2020, p. . http://access.bl.uk/ark:/81055/vdc_100105903483.0x000032