Mitani, T.; Yawata, Y.; Yamamoto, N.; Okuno, Y.; Sakamoto, H.; Nishide, M.; Kayano, S.-i.
Stabilization of Hydroxy-α-Sanshool by Antioxidants Present in the Genus Zanthoxylum. Foods 2023, 12, 3444.
https://doi.org/10.3390/foods12183444
AMA Style
Mitani T, Yawata Y, Yamamoto N, Okuno Y, Sakamoto H, Nishide M, Kayano S-i.
Stabilization of Hydroxy-α-Sanshool by Antioxidants Present in the Genus Zanthoxylum. Foods. 2023; 12(18):3444.
https://doi.org/10.3390/foods12183444
Chicago/Turabian Style
Mitani, Takahiko, Yasuko Yawata, Nami Yamamoto, Yoshiharu Okuno, Hidefumi Sakamoto, Mitsunori Nishide, and Shin-ichi Kayano.
2023. "Stabilization of Hydroxy-α-Sanshool by Antioxidants Present in the Genus Zanthoxylum" Foods 12, no. 18: 3444.
https://doi.org/10.3390/foods12183444
APA Style
Mitani, T., Yawata, Y., Yamamoto, N., Okuno, Y., Sakamoto, H., Nishide, M., & Kayano, S.-i.
(2023). Stabilization of Hydroxy-α-Sanshool by Antioxidants Present in the Genus Zanthoxylum. Foods, 12(18), 3444.
https://doi.org/10.3390/foods12183444