Rubab, M.; Chelliah, R.; Saravanakumar, K.; Barathikannan, K.; Wei, S.; Kim, J.-R.; Yoo, D.; Wang, M.-H.; Oh, D.-H.
Bioactive Potential of 2-Methoxy-4-vinylphenol and Benzofuran from Brassica oleracea L. var. capitate f, rubra (Red Cabbage) on Oxidative and Microbiological Stability of Beef Meat. Foods 2020, 9, 568.
https://doi.org/10.3390/foods9050568
AMA Style
Rubab M, Chelliah R, Saravanakumar K, Barathikannan K, Wei S, Kim J-R, Yoo D, Wang M-H, Oh D-H.
Bioactive Potential of 2-Methoxy-4-vinylphenol and Benzofuran from Brassica oleracea L. var. capitate f, rubra (Red Cabbage) on Oxidative and Microbiological Stability of Beef Meat. Foods. 2020; 9(5):568.
https://doi.org/10.3390/foods9050568
Chicago/Turabian Style
Rubab, Momna, Ramachandran Chelliah, Kandasamy Saravanakumar, Kaliyan Barathikannan, Shuai Wei, Jong-Rae Kim, Daesang Yoo, Myeong-Hyeon Wang, and Deog-Hwan Oh.
2020. "Bioactive Potential of 2-Methoxy-4-vinylphenol and Benzofuran from Brassica oleracea L. var. capitate f, rubra (Red Cabbage) on Oxidative and Microbiological Stability of Beef Meat" Foods 9, no. 5: 568.
https://doi.org/10.3390/foods9050568
APA Style
Rubab, M., Chelliah, R., Saravanakumar, K., Barathikannan, K., Wei, S., Kim, J.-R., Yoo, D., Wang, M.-H., & Oh, D.-H.
(2020). Bioactive Potential of 2-Methoxy-4-vinylphenol and Benzofuran from Brassica oleracea L. var. capitate f, rubra (Red Cabbage) on Oxidative and Microbiological Stability of Beef Meat. Foods, 9(5), 568.
https://doi.org/10.3390/foods9050568