Effects of Ascorbic Acid and α-Tocopherol on Antioxidant Activity of Polyphenolic Compounds

MLA

Megumi Murakami, et al. “Effects of Ascorbic Acid and α-Tocopherol on Antioxidant Activity of Polyphenolic Compounds.” Journal of Food Science, vol. 68, June 2003, pp. 1622–25. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........0b310c49b3b268b9cf993af9b1abeadd&authtype=sso&custid=ns315887.

APA

Megumi Murakami, Hitoshi Takamura, Teruyoshi Matoba, & Tomoko Yamaguchi. (2003). Effects of Ascorbic Acid and α-Tocopherol on Antioxidant Activity of Polyphenolic Compounds. Journal of Food Science, 68, 1622–1625.

Chicago

Megumi Murakami, Hitoshi Takamura, Teruyoshi Matoba, and Tomoko Yamaguchi. 2003. “Effects of Ascorbic Acid and α-Tocopherol on Antioxidant Activity of Polyphenolic Compounds.” Journal of Food Science 68 (June): 1622–25. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........0b310c49b3b268b9cf993af9b1abeadd&authtype=sso&custid=ns315887.