Hu, X.; Chen, Y.; Dai, J.; Yao, L.; Wang, L.
Rhodomyrtus tomentosa Fruits in Two Ripening Stages: Chemical Compositions, Antioxidant Capacity and Digestive Enzymes Inhibitory Activity. Antioxidants 2022, 11, 1390.
https://doi.org/10.3390/antiox11071390
AMA Style
Hu X, Chen Y, Dai J, Yao L, Wang L.
Rhodomyrtus tomentosa Fruits in Two Ripening Stages: Chemical Compositions, Antioxidant Capacity and Digestive Enzymes Inhibitory Activity. Antioxidants. 2022; 11(7):1390.
https://doi.org/10.3390/antiox11071390
Chicago/Turabian Style
Hu, Xiaoping, Yuting Chen, Jincheng Dai, Linling Yao, and Lu Wang.
2022. "Rhodomyrtus tomentosa Fruits in Two Ripening Stages: Chemical Compositions, Antioxidant Capacity and Digestive Enzymes Inhibitory Activity" Antioxidants 11, no. 7: 1390.
https://doi.org/10.3390/antiox11071390
APA Style
Hu, X., Chen, Y., Dai, J., Yao, L., & Wang, L.
(2022). Rhodomyrtus tomentosa Fruits in Two Ripening Stages: Chemical Compositions, Antioxidant Capacity and Digestive Enzymes Inhibitory Activity. Antioxidants, 11(7), 1390.
https://doi.org/10.3390/antiox11071390