Cite
Structure-antioxidant capacity relationship of dihydrochalcone compounds in Malus.
MLA
Xiao, Zhengcao, et al. “Structure-Antioxidant Capacity Relationship of Dihydrochalcone Compounds in Malus.” Food Chemistry, vol. 275, Mar. 2019, pp. 354–60. EBSCOhost, https://doi.org/10.1016/j.foodchem.2018.09.135.
APA
Xiao, Z., Wang, Y., Wang, J., Li, P., & Ma, F. (2019). Structure-antioxidant capacity relationship of dihydrochalcone compounds in Malus. Food Chemistry, 275, 354–360. https://doi.org/10.1016/j.foodchem.2018.09.135
Chicago
Xiao, Zhengcao, Yule Wang, Jinxiao Wang, Pengmin Li, and Fengwang Ma. 2019. “Structure-Antioxidant Capacity Relationship of Dihydrochalcone Compounds in Malus.” Food Chemistry 275 (March): 354–60. doi:10.1016/j.foodchem.2018.09.135.