Article Versions Notes

Xiao Z, He L, Hou X, Wei J, Ma X, Gao Z, Yuan Y, Xiao J, Li P, Yue T. Relationships between Structure and Antioxidant Capacity and Activity of Glycosylated Flavonols. Foods. 2021; 10(4):849. https://doi.org/10.3390/foods10040849

Xiao, Zhengcao, Liangliang He, Xiaohui Hou, Jianping Wei, Xiaoyu Ma, Zihan Gao, Yahong Yuan, Jianbo Xiao, Pengmin Li, and Tianli Yue. 2021. "Relationships between Structure and Antioxidant Capacity and Activity of Glycosylated Flavonols" Foods 10, no. 4: 849. https://doi.org/10.3390/foods10040849

Xiao, Z., He, L., Hou, X., Wei, J., Ma, X., Gao, Z., Yuan, Y., Xiao, J., Li, P., & Yue, T. (2021). Relationships between Structure and Antioxidant Capacity and Activity of Glycosylated Flavonols. Foods, 10(4), 849. https://doi.org/10.3390/foods10040849