Analysis of the flavonoid component of bioactive New Zealand mānuka (Leptospermum scoparium) honey and the isolation, characterisation and synthesis of an unusual pyrrole.

MLA

Chan, Ching W., et al. “Analysis of the Flavonoid Component of Bioactive New Zealand Mānuka (Leptospermum Scoparium) Honey and the Isolation, Characterisation and Synthesis of an Unusual Pyrrole.” Food Chemistry, vol. 141, no. 3, Dec. 2013, pp. 1772–81. EBSCOhost, https://doi.org/10.1016/j.foodchem.2013.04.092.

APA

Chan, C. W., Deadman, B. J., Manley-Harris, M., Wilkins, A. L., Alber, D. G., & Harry, E. (2013). Analysis of the flavonoid component of bioactive New Zealand mānuka (Leptospermum scoparium) honey and the isolation, characterisation and synthesis of an unusual pyrrole. Food Chemistry, 141(3), 1772–1781. https://doi.org/10.1016/j.foodchem.2013.04.092

Chicago

Chan, Ching W., Benjamin J. Deadman, Merilyn Manley-Harris, Alistair L. Wilkins, Dagmar G. Alber, and Elizabeth Harry. 2013. “Analysis of the Flavonoid Component of Bioactive New Zealand Mānuka (Leptospermum Scoparium) Honey and the Isolation, Characterisation and Synthesis of an Unusual Pyrrole.” Food Chemistry 141 (3): 1772–81. doi:10.1016/j.foodchem.2013.04.092.