Isolation, molecular characterization, immunological and anticoagulatant activities of polysaccharides from frankincense and its vinegar processed product.

MLA

Guo, Jing-Yan, et al. “Isolation, Molecular Characterization, Immunological and Anticoagulatant Activities of Polysaccharides from Frankincense and Its Vinegar Processed Product.” Food Chemistry, vol. 389, Sept. 2022, p. 133067. EBSCOhost, https://doi.org/10.1016/j.foodchem.2022.133067.

APA

Guo, J.-Y., Song, X.-R., Wang, Y.-N., Hua, H.-M., Ren, S.-M., Pan, Y.-N., Ren, K., Sun, Y.-F., Wang, D.-M., & Liu, X.-Q. (2022). Isolation, molecular characterization, immunological and anticoagulatant activities of polysaccharides from frankincense and its vinegar processed product. Food Chemistry, 389, 133067. https://doi.org/10.1016/j.foodchem.2022.133067

Chicago

Guo, Jing-Yan, Xin-Ru Song, Yan-Nian Wang, Hui-Ming Hua, Shu-Meng Ren, Ying-Ni Pan, Kun Ren, Yong-Fang Sun, Dong-Mei Wang, and Xiao-Qiu Liu. 2022. “Isolation, Molecular Characterization, Immunological and Anticoagulatant Activities of Polysaccharides from Frankincense and Its Vinegar Processed Product.” Food Chemistry 389 (September): 133067. doi:10.1016/j.foodchem.2022.133067.