Phase II enzyme-inducing and antioxidant activities of beetroot (Beta vulgaris L.) extracts from phenotypes of different pigmentation.

MLA

Wettasinghe, Mahinda, et al. “Phase II Enzyme-Inducing and Antioxidant Activities of Beetroot (Beta Vulgaris L.) Extracts from Phenotypes of Different Pigmentation.” Journal of Agricultural and Food Chemistry, vol. 50, no. 23, Nov. 2002, pp. 6704–09. EBSCOhost, https://doi.org/10.1021/jf020575a.

APA

Wettasinghe, M., Bolling, B., Plhak, L., Xiao, H., & Parkin, K. (2002). Phase II enzyme-inducing and antioxidant activities of beetroot (Beta vulgaris L.) extracts from phenotypes of different pigmentation. Journal of Agricultural and Food Chemistry, 50(23), 6704–6709. https://doi.org/10.1021/jf020575a

Chicago

Wettasinghe, Mahinda, Bradley Bolling, Leslie Plhak, Hang Xiao, and Kirk Parkin. 2002. “Phase II Enzyme-Inducing and Antioxidant Activities of Beetroot (Beta Vulgaris L.) Extracts from Phenotypes of Different Pigmentation.” Journal of Agricultural and Food Chemistry 50 (23): 6704–9. doi:10.1021/jf020575a.