Jiang, L.-L.; Gong, X.; Ji, M.-Y.; Wang, C.-C.; Wang, J.-H.; Li, M.-H.
Bioactive Compounds from Plant-Based Functional Foods: A Promising Choice for the Prevention and Management of Hyperuricemia. Foods 2020, 9, 973.
https://doi.org/10.3390/foods9080973
AMA Style
Jiang L-L, Gong X, Ji M-Y, Wang C-C, Wang J-H, Li M-H.
Bioactive Compounds from Plant-Based Functional Foods: A Promising Choice for the Prevention and Management of Hyperuricemia. Foods. 2020; 9(8):973.
https://doi.org/10.3390/foods9080973
Chicago/Turabian Style
Jiang, Lin-Lin, Xue Gong, Ming-Yue Ji, Cong-Cong Wang, Jian-Hua Wang, and Min-Hui Li.
2020. "Bioactive Compounds from Plant-Based Functional Foods: A Promising Choice for the Prevention and Management of Hyperuricemia" Foods 9, no. 8: 973.
https://doi.org/10.3390/foods9080973
APA Style
Jiang, L.-L., Gong, X., Ji, M.-Y., Wang, C.-C., Wang, J.-H., & Li, M.-H.
(2020). Bioactive Compounds from Plant-Based Functional Foods: A Promising Choice for the Prevention and Management of Hyperuricemia. Foods, 9(8), 973.
https://doi.org/10.3390/foods9080973