Zhu, J.; Zhou, H.; Zhang, J.; Li, F.; Wei, K.; Wei, X.; Wang, Y.
Valorization of Polysaccharides Obtained from Dark Tea: Preparation, Physicochemical, Antioxidant, and Hypoglycemic Properties. Foods 2021, 10, 2276.
https://doi.org/10.3390/foods10102276
AMA Style
Zhu J, Zhou H, Zhang J, Li F, Wei K, Wei X, Wang Y.
Valorization of Polysaccharides Obtained from Dark Tea: Preparation, Physicochemical, Antioxidant, and Hypoglycemic Properties. Foods. 2021; 10(10):2276.
https://doi.org/10.3390/foods10102276
Chicago/Turabian Style
Zhu, Jiangxiong, Hui Zhou, Junyao Zhang, Fanglan Li, Kang Wei, Xinlin Wei, and Yuanfeng Wang.
2021. "Valorization of Polysaccharides Obtained from Dark Tea: Preparation, Physicochemical, Antioxidant, and Hypoglycemic Properties" Foods 10, no. 10: 2276.
https://doi.org/10.3390/foods10102276
APA Style
Zhu, J., Zhou, H., Zhang, J., Li, F., Wei, K., Wei, X., & Wang, Y.
(2021). Valorization of Polysaccharides Obtained from Dark Tea: Preparation, Physicochemical, Antioxidant, and Hypoglycemic Properties. Foods, 10(10), 2276.
https://doi.org/10.3390/foods10102276