Order Article Reprints

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

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

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