Chen, H.; Shi, X.; Zhang, L.; Yao, L.; Cen, L.; Li, L.; Lv, Y.; Wei, C.
Ultrasonic Extraction Process of Polysaccharides from Dendrobium nobile Lindl.: Optimization, Physicochemical Properties and Anti-Inflammatory Activity. Foods 2022, 11, 2957.
https://doi.org/10.3390/foods11192957
AMA Style
Chen H, Shi X, Zhang L, Yao L, Cen L, Li L, Lv Y, Wei C.
Ultrasonic Extraction Process of Polysaccharides from Dendrobium nobile Lindl.: Optimization, Physicochemical Properties and Anti-Inflammatory Activity. Foods. 2022; 11(19):2957.
https://doi.org/10.3390/foods11192957
Chicago/Turabian Style
Chen, Hang, Xueqin Shi, Lin Zhang, Li Yao, Lanyan Cen, Lian Li, Yiyi Lv, and Chaoyang Wei.
2022. "Ultrasonic Extraction Process of Polysaccharides from Dendrobium nobile Lindl.: Optimization, Physicochemical Properties and Anti-Inflammatory Activity" Foods 11, no. 19: 2957.
https://doi.org/10.3390/foods11192957
APA Style
Chen, H., Shi, X., Zhang, L., Yao, L., Cen, L., Li, L., Lv, Y., & Wei, C.
(2022). Ultrasonic Extraction Process of Polysaccharides from Dendrobium nobile Lindl.: Optimization, Physicochemical Properties and Anti-Inflammatory Activity. Foods, 11(19), 2957.
https://doi.org/10.3390/foods11192957
