Evaluation of the antioxidant capacity of natural polyphenolic compounds using a macrocyclic Ni-(II) complex-catalysed Briggs-Rauscher reaction.

MLA

Li, Mengshuo, et al. “Evaluation of the Antioxidant Capacity of Natural Polyphenolic Compounds Using a Macrocyclic Ni-(II) Complex-Catalysed Briggs-Rauscher Reaction.” Food Chemistry, vol. 197, no. Pt A, Apr. 2016, pp. 987–91. EBSCOhost, https://doi.org/10.1016/j.foodchem.2015.11.004.

APA

Li, M., Hu, G., & Chen, Y. (2016). Evaluation of the antioxidant capacity of natural polyphenolic compounds using a macrocyclic Ni-(II) complex-catalysed Briggs-Rauscher reaction. Food Chemistry, 197(Pt A), 987–991. https://doi.org/10.1016/j.foodchem.2015.11.004

Chicago

Li, Mengshuo, Gang Hu, and Yangyang Chen. 2016. “Evaluation of the Antioxidant Capacity of Natural Polyphenolic Compounds Using a Macrocyclic Ni-(II) Complex-Catalysed Briggs-Rauscher Reaction.” Food Chemistry 197 (Pt A): 987–91. doi:10.1016/j.foodchem.2015.11.004.