Zhou, X.; Iqbal, A.; Li, J.; Liu, C.; Murtaza, A.; Xu, X.; Pan, S.; Hu, W.
Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation. Antioxidants 2021, 10, 1809.
https://doi.org/10.3390/antiox10111809
AMA Style
Zhou X, Iqbal A, Li J, Liu C, Murtaza A, Xu X, Pan S, Hu W.
Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation. Antioxidants. 2021; 10(11):1809.
https://doi.org/10.3390/antiox10111809
Chicago/Turabian Style
Zhou, Xuan, Aamir Iqbal, Jiaxing Li, Chang Liu, Ayesha Murtaza, Xiaoyun Xu, Siyi Pan, and Wanfeng Hu.
2021. "Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation" Antioxidants 10, no. 11: 1809.
https://doi.org/10.3390/antiox10111809
APA Style
Zhou, X., Iqbal, A., Li, J., Liu, C., Murtaza, A., Xu, X., Pan, S., & Hu, W.
(2021). Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation. Antioxidants, 10(11), 1809.
https://doi.org/10.3390/antiox10111809