Polymethoxylated flavone variations and in vitro biological activities of locally cultivated Citrus varieties in China.

MLA

Wang, Dan, et al. “Polymethoxylated Flavone Variations and in Vitro Biological Activities of Locally Cultivated Citrus Varieties in China.” Food Chemistry, vol. 463, no. Pt 1, Jan. 2025, p. 141047. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.141047.

APA

Wang, D., Li, Z., Jiang, Z., Li, Y., Chen, Q., & Zhou, Z. (2025). Polymethoxylated flavone variations and in vitro biological activities of locally cultivated Citrus varieties in China. Food Chemistry, 463(Pt 1), 141047. https://doi.org/10.1016/j.foodchem.2024.141047

Chicago

Wang, Dan, Zhenqing Li, Zixiao Jiang, Yi Li, Qiyang Chen, and Zhiqin Zhou. 2025. “Polymethoxylated Flavone Variations and in Vitro Biological Activities of Locally Cultivated Citrus Varieties in China.” Food Chemistry 463 (Pt 1): 141047. doi:10.1016/j.foodchem.2024.141047.