Effects of β-glucosidase and α-rhamnosidase on the Contents of Flavonoids, Ginkgolides, and Aroma Components in Ginkgo Tea Drink

MLA

Xianying Fang, et al. “Effects of β-Glucosidase and α-Rhamnosidase on the Contents of Flavonoids, Ginkgolides, and Aroma Components in Ginkgo Tea Drink.” Molecules, vol. 24, no. 10, May 2019, p. 2009. EBSCOhost, https://doi.org/10.3390/molecules24102009.

APA

Xianying Fang, Yurong Dong, Yingying Xie, Lei Wang, Jingqiu Wang, Yuechen Liu, Linguo Zhao, & Fuliang Cao. (2019). Effects of β-glucosidase and α-rhamnosidase on the Contents of Flavonoids, Ginkgolides, and Aroma Components in Ginkgo Tea Drink. Molecules, 24(10), 2009. https://doi.org/10.3390/molecules24102009

Chicago

Xianying Fang, Yurong Dong, Yingying Xie, Lei Wang, Jingqiu Wang, Yuechen Liu, Linguo Zhao, and Fuliang Cao. 2019. “Effects of β-Glucosidase and α-Rhamnosidase on the Contents of Flavonoids, Ginkgolides, and Aroma Components in Ginkgo Tea Drink.” Molecules 24 (10): 2009. doi:10.3390/molecules24102009.