Yeon, S.-J.; Kim, J.-H.; Cho, W.-Y.; Kim, S.-K.; Seo, H.G.; Lee, C.-H.
In Vitro Studies of Fermented Korean Chung-Yang Hot Pepper Phenolics as Inhibitors of Key Enzymes Relevant to Hypertension and Diabetes. Foods 2019, 8, 498.
https://doi.org/10.3390/foods8100498
AMA Style
Yeon S-J, Kim J-H, Cho W-Y, Kim S-K, Seo HG, Lee C-H.
In Vitro Studies of Fermented Korean Chung-Yang Hot Pepper Phenolics as Inhibitors of Key Enzymes Relevant to Hypertension and Diabetes. Foods. 2019; 8(10):498.
https://doi.org/10.3390/foods8100498
Chicago/Turabian Style
Yeon, Su-Jung, Ji-Han Kim, Won-Young Cho, Soo-Ki Kim, Han Geuk Seo, and Chi-Ho Lee.
2019. "In Vitro Studies of Fermented Korean Chung-Yang Hot Pepper Phenolics as Inhibitors of Key Enzymes Relevant to Hypertension and Diabetes" Foods 8, no. 10: 498.
https://doi.org/10.3390/foods8100498
APA Style
Yeon, S.-J., Kim, J.-H., Cho, W.-Y., Kim, S.-K., Seo, H. G., & Lee, C.-H.
(2019). In Vitro Studies of Fermented Korean Chung-Yang Hot Pepper Phenolics as Inhibitors of Key Enzymes Relevant to Hypertension and Diabetes. Foods, 8(10), 498.
https://doi.org/10.3390/foods8100498