Shi, S.; Feng, J.; Liang, Y.; Sun, H.; Yang, X.; Su, Z.; Luo, L.; Wang, J.; Zhang, W.
Lycium Barbarum Polysaccharide-Iron (III) Chelate as Peroxidase Mimics for Total Antioxidant Capacity Assay of Fruit and Vegetable Food. Foods 2021, 10, 2800.
https://doi.org/10.3390/foods10112800
AMA Style
Shi S, Feng J, Liang Y, Sun H, Yang X, Su Z, Luo L, Wang J, Zhang W.
Lycium Barbarum Polysaccharide-Iron (III) Chelate as Peroxidase Mimics for Total Antioxidant Capacity Assay of Fruit and Vegetable Food. Foods. 2021; 10(11):2800.
https://doi.org/10.3390/foods10112800
Chicago/Turabian Style
Shi, Shuo, Jianxing Feng, Yanmin Liang, Hao Sun, Xuewei Yang, Zehui Su, Linpin Luo, Jianlong Wang, and Wentao Zhang.
2021. "Lycium Barbarum Polysaccharide-Iron (III) Chelate as Peroxidase Mimics for Total Antioxidant Capacity Assay of Fruit and Vegetable Food" Foods 10, no. 11: 2800.
https://doi.org/10.3390/foods10112800
APA Style
Shi, S., Feng, J., Liang, Y., Sun, H., Yang, X., Su, Z., Luo, L., Wang, J., & Zhang, W.
(2021). Lycium Barbarum Polysaccharide-Iron (III) Chelate as Peroxidase Mimics for Total Antioxidant Capacity Assay of Fruit and Vegetable Food. Foods, 10(11), 2800.
https://doi.org/10.3390/foods10112800