Phenolic compounds, antioxidant potential and antiproliferative potential of 10 common edible flowers from China assessed using a simulated in vitro digestion-dialysis process combined with cellular assays.

MLA

Huang, Weisu, et al. “Phenolic Compounds, Antioxidant Potential and Antiproliferative Potential of 10 Common Edible Flowers from China Assessed Using a Simulated in Vitro Digestion-Dialysis Process Combined with Cellular Assays.” Journal of the Science of Food & Agriculture, vol. 97, no. 14, Nov. 2017, pp. 4760–69. EBSCOhost, https://doi.org/10.1002/jsfa.8345.

APA

Huang, W., Mao, S., Zhang, L., Lu, B., Zheng, L., Zhou, F., Zhao, Y., & Li, M. (2017). Phenolic compounds, antioxidant potential and antiproliferative potential of 10 common edible flowers from China assessed using a simulated in vitro digestion-dialysis process combined with cellular assays. Journal of the Science of Food & Agriculture, 97(14), 4760–4769. https://doi.org/10.1002/jsfa.8345

Chicago

Huang, Weisu, Shuqin Mao, Liuquan Zhang, Baiyi Lu, Lufei Zheng, Fei Zhou, Yajing Zhao, and Maiquan Li. 2017. “Phenolic Compounds, Antioxidant Potential and Antiproliferative Potential of 10 Common Edible Flowers from China Assessed Using a Simulated in Vitro Digestion-Dialysis Process Combined with Cellular Assays.” Journal of the Science of Food & Agriculture 97 (14): 4760–69. doi:10.1002/jsfa.8345.