Cite
An assessment of the interaction for three Chrysanthemum indicum flavonoids and α‐amylase by surface plasmon resonance.
MLA
Li, Pao, et al. “An Assessment of the Interaction for Three Chrysanthemum Indicum Flavonoids and Α‐amylase by Surface Plasmon Resonance.” Food Science & Nutrition, vol. 8, no. 1, Jan. 2020, pp. 620–28. EBSCOhost, https://doi.org/10.1002/fsn3.1349.
APA
Li, P., Huang, Z., She, Y., Qin, S., Gao, W., Cao, Y., & Liu, X. (2020). An assessment of the interaction for three Chrysanthemum indicum flavonoids and α‐amylase by surface plasmon resonance. Food Science & Nutrition, 8(1), 620–628. https://doi.org/10.1002/fsn3.1349
Chicago
Li, Pao, Zhao Huang, Yin She, Si Qin, Wanru Gao, Yanan Cao, and Xia Liu. 2020. “An Assessment of the Interaction for Three Chrysanthemum Indicum Flavonoids and Α‐amylase by Surface Plasmon Resonance.” Food Science & Nutrition 8 (1): 620–28. doi:10.1002/fsn3.1349.