Cite
Degradation of polymeric polyproanthocyanidins from black chokeberry by microwave-assisted nucleophilic technique of sulfite/catechin: Reaction kinetics, antioxidation and structural analysis.
MLA
Li, Miao, et al. “Degradation of Polymeric Polyproanthocyanidins from Black Chokeberry by Microwave-Assisted Nucleophilic Technique of Sulfite/Catechin: Reaction Kinetics, Antioxidation and Structural Analysis.” Food Chemistry, vol. 408, May 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2022.135220.
APA
Li, M., Li, P., Xu, Y., Zhang, B., Li, J., Zhong, W., Zang, H., Zheng, H., Rong, H., & Ma, F. (2023). Degradation of polymeric polyproanthocyanidins from black chokeberry by microwave-assisted nucleophilic technique of sulfite/catechin: Reaction kinetics, antioxidation and structural analysis. Food Chemistry, 408, N.PAG. https://doi.org/10.1016/j.foodchem.2022.135220
Chicago
Li, Miao, Pu Li, Yufeng Xu, Baiqing Zhang, Jinfeng Li, Weitian Zhong, Hui Zang, Hui Zheng, Haifeng Rong, and Fengming Ma. 2023. “Degradation of Polymeric Polyproanthocyanidins from Black Chokeberry by Microwave-Assisted Nucleophilic Technique of Sulfite/Catechin: Reaction Kinetics, Antioxidation and Structural Analysis.” Food Chemistry 408 (May): N.PAG. doi:10.1016/j.foodchem.2022.135220.