Enzymatic oxidation increases the antibacterial activity of myricetin against Staphylococcus aureus.

MLA

Li, Jiao, et al. “Enzymatic Oxidation Increases the Antibacterial Activity of Myricetin against Staphylococcus Aureus.” Food Chemistry, vol. 463, no. Pt 3, Jan. 2025, p. 141250. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.141250.

APA

Li, J., Sun, M., Pan, Y., Cui, X., & Li, C. (2025). Enzymatic oxidation increases the antibacterial activity of myricetin against Staphylococcus aureus. Food Chemistry, 463(Pt 3), 141250. https://doi.org/10.1016/j.foodchem.2024.141250

Chicago

Li, Jiao, Min Sun, Yu Pan, Xiaodong Cui, and Chen Li. 2025. “Enzymatic Oxidation Increases the Antibacterial Activity of Myricetin against Staphylococcus Aureus.” Food Chemistry 463 (Pt 3): 141250. doi:10.1016/j.foodchem.2024.141250.