Order Article Reprints

Zhou Q, Li X, Wang X, Shi D, Zhang S, Yin Y, Zhang H, Liu B, Song N, Zhang Y. Vanillic Acid as a Promising Xanthine Oxidase Inhibitor: Extraction from Amomum villosum Lour and Biocompatibility Improvement via Extract Nanoemulsion. Foods. 2022; 11(7):968. https://doi.org/10.3390/foods11070968

Zhou, Qian, Xiaoyan Li, Xiaohui Wang, Dongdong Shi, Shengao Zhang, Yuqi Yin, Hanlin Zhang, Bohao Liu, Nannan Song, and Yinghua Zhang. 2022. "Vanillic Acid as a Promising Xanthine Oxidase Inhibitor: Extraction from Amomum villosum Lour and Biocompatibility Improvement via Extract Nanoemulsion" Foods 11, no. 7: 968. https://doi.org/10.3390/foods11070968

Zhou, Q., Li, X., Wang, X., Shi, D., Zhang, S., Yin, Y., Zhang, H., Liu, B., Song, N., & Zhang, Y. (2022). Vanillic Acid as a Promising Xanthine Oxidase Inhibitor: Extraction from Amomum villosum Lour and Biocompatibility Improvement via Extract Nanoemulsion. Foods, 11(7), 968. https://doi.org/10.3390/foods11070968