Zheng, Z.; Wu, L.; Deng, W.; Yi, K.; Li, Y.
Polyphenol Composition, Antioxidant Capacity and Xanthine Oxidase Inhibition Mechanism of Furong Plum Fruits at Different Maturity Stages. Foods 2023, 12, 4253.
https://doi.org/10.3390/foods12234253
AMA Style
Zheng Z, Wu L, Deng W, Yi K, Li Y.
Polyphenol Composition, Antioxidant Capacity and Xanthine Oxidase Inhibition Mechanism of Furong Plum Fruits at Different Maturity Stages. Foods. 2023; 12(23):4253.
https://doi.org/10.3390/foods12234253
Chicago/Turabian Style
Zheng, Zhipeng, Li Wu, Wei Deng, Kexin Yi, and Yibin Li.
2023. "Polyphenol Composition, Antioxidant Capacity and Xanthine Oxidase Inhibition Mechanism of Furong Plum Fruits at Different Maturity Stages" Foods 12, no. 23: 4253.
https://doi.org/10.3390/foods12234253
APA Style
Zheng, Z., Wu, L., Deng, W., Yi, K., & Li, Y.
(2023). Polyphenol Composition, Antioxidant Capacity and Xanthine Oxidase Inhibition Mechanism of Furong Plum Fruits at Different Maturity Stages. Foods, 12(23), 4253.
https://doi.org/10.3390/foods12234253