Elucidating the inhibitory mechanism on polyphenol oxidase from mushroom and melanosis formation by slightly acid electrolysed water.

MLA

He, Yun, et al. “Elucidating the Inhibitory Mechanism on Polyphenol Oxidase from Mushroom and Melanosis Formation by Slightly Acid Electrolysed Water.” Food Chemistry, vol. 404, no. Pt A, Mar. 2023, p. 134580. EBSCOhost, https://doi.org/10.1016/j.foodchem.2022.134580.

APA

He, Y., Yeo, I. K. X., Guo, C., Kai, Y., Lu, Y., & Yang, H. (2023). Elucidating the inhibitory mechanism on polyphenol oxidase from mushroom and melanosis formation by slightly acid electrolysed water. Food Chemistry, 404(Pt A), 134580. https://doi.org/10.1016/j.foodchem.2022.134580

Chicago

He, Yun, Isaac Kang Xing Yeo, Chenxi Guo, Yi Kai, Yuyun Lu, and Hongshun Yang. 2023. “Elucidating the Inhibitory Mechanism on Polyphenol Oxidase from Mushroom and Melanosis Formation by Slightly Acid Electrolysed Water.” Food Chemistry 404 (Pt A): 134580. doi:10.1016/j.foodchem.2022.134580.