APA

Ukiya M., Akihisa T., Yasukawa K., Kasahara Y., Kimura Y., Koike K., Nikaido T. & Takido M. (20011025). Constituents of compositae plants. 2. Triterpene diols, triols, and their 3-o-fatty acid esters from edible chrysanthemum flower extract and their anti-inflammatory effects. : Journal of agricultural and food chemistry.

Chicago

Ukiya M, Akihisa T, Yasukawa K, Kasahara Y, Kimura Y, Koike K, Nikaido T and Takido M. 20011025. Constituents of compositae plants. 2. Triterpene diols, triols, and their 3-o-fatty acid esters from edible chrysanthemum flower extract and their anti-inflammatory effects. : Journal of agricultural and food chemistry.

Harvard

Ukiya M., Akihisa T., Yasukawa K., Kasahara Y., Kimura Y., Koike K., Nikaido T. and Takido M. (20011025). Constituents of compositae plants. 2. Triterpene diols, triols, and their 3-o-fatty acid esters from edible chrysanthemum flower extract and their anti-inflammatory effects. : Journal of agricultural and food chemistry.

MLA

Ukiya M, Akihisa T, Yasukawa K, Kasahara Y, Kimura Y, Koike K, Nikaido T and Takido M. Constituents of compositae plants. 2. Triterpene diols, triols, and their 3-o-fatty acid esters from edible chrysanthemum flower extract and their anti-inflammatory effects. : Journal of agricultural and food chemistry. 20011025.