Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism.

MLA

Sun, Ying, et al. “Hydrogen Sulfide Inhibits Enzymatic Browning of Fresh-Cut Lotus Root Slices by Regulating Phenolic Metabolism.” Food Chemistry, vol. 177, June 2015, pp. 376–81. EBSCOhost, https://doi.org/10.1016/j.foodchem.2015.01.065.

APA

Sun, Y., Zhang, W., Zeng, T., Nie, Q., Zhang, F., & Zhu, L. (2015). Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism. Food Chemistry, 177, 376–381. https://doi.org/10.1016/j.foodchem.2015.01.065

Chicago

Sun, Ying, Wei Zhang, Tao Zeng, Qixing Nie, Fengying Zhang, and Liqin Zhu. 2015. “Hydrogen Sulfide Inhibits Enzymatic Browning of Fresh-Cut Lotus Root Slices by Regulating Phenolic Metabolism.” Food Chemistry 177 (June): 376–81. doi:10.1016/j.foodchem.2015.01.065.