Kim, H.Y.; Ediriweera, M.K.; Boo, K.-H.; Kim, C.S.; Cho, S.K.
Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets. Antioxidants 2021, 10, 641.
https://doi.org/10.3390/antiox10050641
AMA Style
Kim HY, Ediriweera MK, Boo K-H, Kim CS, Cho SK.
Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets. Antioxidants. 2021; 10(5):641.
https://doi.org/10.3390/antiox10050641
Chicago/Turabian Style
Kim, Hee Young, Meran Keshawa Ediriweera, Kyung-Hwan Boo, Chang Sook Kim, and Somi Kim Cho.
2021. "Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets" Antioxidants 10, no. 5: 641.
https://doi.org/10.3390/antiox10050641
APA Style
Kim, H. Y., Ediriweera, M. K., Boo, K.-H., Kim, C. S., & Cho, S. K.
(2021). Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets. Antioxidants, 10(5), 641.
https://doi.org/10.3390/antiox10050641