Polyphenols and triterpenes from Chaenomeles fruits: chemical analysis and antioxidant activities assessment.

MLA

Du, Hui, et al. “Polyphenols and Triterpenes from Chaenomeles Fruits: Chemical Analysis and Antioxidant Activities Assessment.” Food Chemistry, vol. 141, no. 4, Dec. 2013, pp. 4260–68. EBSCOhost, https://doi.org/10.1016/j.foodchem.2013.06.109.

APA

Du, H., Wu, J., Li, H., Zhong, P.-X., Xu, Y.-J., Li, C.-H., Ji, K.-X., & Wang, L.-S. (2013). Polyphenols and triterpenes from Chaenomeles fruits: chemical analysis and antioxidant activities assessment. Food Chemistry, 141(4), 4260–4268. https://doi.org/10.1016/j.foodchem.2013.06.109

Chicago

Du, Hui, Jie Wu, Hui Li, Pei-Xing Zhong, Yan-Jun Xu, Chong-Hui Li, Kui-Xian Ji, and Liang-Sheng Wang. 2013. “Polyphenols and Triterpenes from Chaenomeles Fruits: Chemical Analysis and Antioxidant Activities Assessment.” Food Chemistry 141 (4): 4260–68. doi:10.1016/j.foodchem.2013.06.109.