Hydrophilic antioxidant capacities of vegetables and fruits commonly consumed in Japan and estimated average daily intake of hydrophilic antioxidants from these foods

MLA

Teruki Matsumoto, et al. “Hydrophilic Antioxidant Capacities of Vegetables and Fruits Commonly Consumed in Japan and Estimated Average Daily Intake of Hydrophilic Antioxidants from These Foods.” Journal of Food Composition and Analysis, vol. 29, Feb. 2013, pp. 25–31. EBSCOhost, https://doi.org/10.1016/j.jfca.2012.10.006.

APA

Teruki Matsumoto, Kyoko Taku, Tomoyuki Oki, Megumi Tsubota-Utsugi, Yoshiko Ishimi, Koji Yamasaki, Kazuhisa Goto, Jianbin Chen, Jun Watanabe, Maki Sato-Furukawa, & Jun Takebayashi. (2013). Hydrophilic antioxidant capacities of vegetables and fruits commonly consumed in Japan and estimated average daily intake of hydrophilic antioxidants from these foods. Journal of Food Composition and Analysis, 29, 25–31. https://doi.org/10.1016/j.jfca.2012.10.006

Chicago

Teruki Matsumoto, Kyoko Taku, Tomoyuki Oki, Megumi Tsubota-Utsugi, Yoshiko Ishimi, Koji Yamasaki, Kazuhisa Goto, et al. 2013. “Hydrophilic Antioxidant Capacities of Vegetables and Fruits Commonly Consumed in Japan and Estimated Average Daily Intake of Hydrophilic Antioxidants from These Foods.” Journal of Food Composition and Analysis 29 (February): 25–31. doi:10.1016/j.jfca.2012.10.006.