Yang, C.; Guo, F.; Zang, C.; Li, C.; Cao, H.; Zhang, B.
The Effect of Ginger Juice Processing on the Chemical Profiles of Rhizoma coptidis. Molecules 2018, 23, 380.
https://doi.org/10.3390/molecules23020380
AMA Style
Yang C, Guo F, Zang C, Li C, Cao H, Zhang B.
The Effect of Ginger Juice Processing on the Chemical Profiles of Rhizoma coptidis. Molecules. 2018; 23(2):380.
https://doi.org/10.3390/molecules23020380
Chicago/Turabian Style
Yang, Chunyu, Fengqian Guo, Chen Zang, Cui Li, Hui Cao, and Baoxian Zhang.
2018. "The Effect of Ginger Juice Processing on the Chemical Profiles of Rhizoma coptidis" Molecules 23, no. 2: 380.
https://doi.org/10.3390/molecules23020380
APA Style
Yang, C., Guo, F., Zang, C., Li, C., Cao, H., & Zhang, B.
(2018). The Effect of Ginger Juice Processing on the Chemical Profiles of Rhizoma coptidis. Molecules, 23(2), 380.
https://doi.org/10.3390/molecules23020380