Ma, Z.; Ma, Y.; Liu, Y.; Zhou, B.; Zhao, Y.; Wu, P.; Zhang, D.; Li, D.
Effects of Maturity and Processing on the Volatile Components, Phytochemical Profiles and Antioxidant Activity of Lotus (Nelumbo nucifera) Leaf. Foods 2023, 12, 198.
https://doi.org/10.3390/foods12010198
AMA Style
Ma Z, Ma Y, Liu Y, Zhou B, Zhao Y, Wu P, Zhang D, Li D.
Effects of Maturity and Processing on the Volatile Components, Phytochemical Profiles and Antioxidant Activity of Lotus (Nelumbo nucifera) Leaf. Foods. 2023; 12(1):198.
https://doi.org/10.3390/foods12010198
Chicago/Turabian Style
Ma, Zhili, Yu Ma, Yin Liu, Bei Zhou, Yalin Zhao, Ping Wu, Dexin Zhang, and Deyuan Li.
2023. "Effects of Maturity and Processing on the Volatile Components, Phytochemical Profiles and Antioxidant Activity of Lotus (Nelumbo nucifera) Leaf" Foods 12, no. 1: 198.
https://doi.org/10.3390/foods12010198
APA Style
Ma, Z., Ma, Y., Liu, Y., Zhou, B., Zhao, Y., Wu, P., Zhang, D., & Li, D.
(2023). Effects of Maturity and Processing on the Volatile Components, Phytochemical Profiles and Antioxidant Activity of Lotus (Nelumbo nucifera) Leaf. Foods, 12(1), 198.
https://doi.org/10.3390/foods12010198