Cite
Comparison of free, conjugated, and insoluble‐bound phenolics and their antioxidant activities in oven‐drying and freeze‐drying bamboo (Phyllostachys edulis) shoot tips.
MLA
Li, Jiaqiao, et al. “Comparison of Free, Conjugated, and Insoluble‐bound Phenolics and Their Antioxidant Activities in Oven‐drying and Freeze‐drying Bamboo (Phyllostachys Edulis) Shoot Tips.” Journal of Food Science (John Wiley & Sons, Inc.), vol. 86, no. 9, Sept. 2021, pp. 4223–43. EBSCOhost, https://doi.org/10.1111/1750-3841.15881.
APA
Li, J., Li, W., Deng, Z., Li, H., Yu, Y., & Zhang, B. (2021). Comparison of free, conjugated, and insoluble‐bound phenolics and their antioxidant activities in oven‐drying and freeze‐drying bamboo (Phyllostachys edulis) shoot tips. Journal of Food Science (John Wiley & Sons, Inc.), 86(9), 4223–4243. https://doi.org/10.1111/1750-3841.15881
Chicago
Li, Jiaqiao, Wenting Li, Zeyuan Deng, Hongyan Li, Yan Yu, and Bing Zhang. 2021. “Comparison of Free, Conjugated, and Insoluble‐bound Phenolics and Their Antioxidant Activities in Oven‐drying and Freeze‐drying Bamboo (Phyllostachys Edulis) Shoot Tips.” Journal of Food Science (John Wiley & Sons, Inc.) 86 (9): 4223–43. doi:10.1111/1750-3841.15881.