Liu, H.-Y.; Liu, Y.; Mai, Y.-H.; Guo, H.; He, X.-Q.; Xia, Y.; Li, H.; Zhuang, Q.-G.; Gan, R.-Y.
Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods. Foods 2021, 10, 1930.
https://doi.org/10.3390/foods10081930
AMA Style
Liu H-Y, Liu Y, Mai Y-H, Guo H, He X-Q, Xia Y, Li H, Zhuang Q-G, Gan R-Y.
Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods. Foods. 2021; 10(8):1930.
https://doi.org/10.3390/foods10081930
Chicago/Turabian Style
Liu, Hong-Yan, Yi Liu, Ying-Hui Mai, Huan Guo, Xiao-Qin He, Yu Xia, Hang Li, Qi-Guo Zhuang, and Ren-You Gan.
2021. "Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods" Foods 10, no. 8: 1930.
https://doi.org/10.3390/foods10081930
APA Style
Liu, H.-Y., Liu, Y., Mai, Y.-H., Guo, H., He, X.-Q., Xia, Y., Li, H., Zhuang, Q.-G., & Gan, R.-Y.
(2021). Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods. Foods, 10(8), 1930.
https://doi.org/10.3390/foods10081930
