Kim, M.J.; Kim, D.W.; Kim, J.G.; Shin, Y.; Jung, S.K.; Kim, Y.-J.
Analysis of the Chemical, Antioxidant, and Anti-Inflammatory Properties of Pink Pepper (Schinus molle L.). Antioxidants 2021, 10, 1062.
https://doi.org/10.3390/antiox10071062
AMA Style
Kim MJ, Kim DW, Kim JG, Shin Y, Jung SK, Kim Y-J.
Analysis of the Chemical, Antioxidant, and Anti-Inflammatory Properties of Pink Pepper (Schinus molle L.). Antioxidants. 2021; 10(7):1062.
https://doi.org/10.3390/antiox10071062
Chicago/Turabian Style
Kim, Min Jeong, Dae Won Kim, Ju Gyeong Kim, Youngjae Shin, Sung Keun Jung, and Young-Jun Kim.
2021. "Analysis of the Chemical, Antioxidant, and Anti-Inflammatory Properties of Pink Pepper (Schinus molle L.)" Antioxidants 10, no. 7: 1062.
https://doi.org/10.3390/antiox10071062
APA Style
Kim, M. J., Kim, D. W., Kim, J. G., Shin, Y., Jung, S. K., & Kim, Y.-J.
(2021). Analysis of the Chemical, Antioxidant, and Anti-Inflammatory Properties of Pink Pepper (Schinus molle L.). Antioxidants, 10(7), 1062.
https://doi.org/10.3390/antiox10071062