Zhu, L.; Li, W.; Deng, Z.; Li, H.; Zhang, B.
The Composition and Antioxidant Activity of Bound Phenolics in Three Legumes, and Their Metabolism and Bioaccessibility of Gastrointestinal Tract. Foods 2020, 9, 1816.
https://doi.org/10.3390/foods9121816
AMA Style
Zhu L, Li W, Deng Z, Li H, Zhang B.
The Composition and Antioxidant Activity of Bound Phenolics in Three Legumes, and Their Metabolism and Bioaccessibility of Gastrointestinal Tract. Foods. 2020; 9(12):1816.
https://doi.org/10.3390/foods9121816
Chicago/Turabian Style
Zhu, Liuying, Wenting Li, Zeyuan Deng, Hongyan Li, and Bing Zhang.
2020. "The Composition and Antioxidant Activity of Bound Phenolics in Three Legumes, and Their Metabolism and Bioaccessibility of Gastrointestinal Tract" Foods 9, no. 12: 1816.
https://doi.org/10.3390/foods9121816
APA Style
Zhu, L., Li, W., Deng, Z., Li, H., & Zhang, B.
(2020). The Composition and Antioxidant Activity of Bound Phenolics in Three Legumes, and Their Metabolism and Bioaccessibility of Gastrointestinal Tract. Foods, 9(12), 1816.
https://doi.org/10.3390/foods9121816