Author response for 'Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems'

MLA

Xue‐De Wang, et al. Author Response for “Inhibitory Effects of Chinese Quince Fruit Proanthocyanidins with Different Polymerisation Degrees on the Formation of Heterocyclic Aromatic Amines in Chemical Model Systems.” Oct. 2021. EBSCOhost, https://doi.org/10.1111/ijfs.15409/v2/response1.

APA

Xue‐De Wang, Yu‐Xiang Ma, Qin Zhao, Ya-Qian Dan, Hua-Min Liu, Zhang Chenxia, Jun Xi, Wen-Ling Zhuo, & Shou-Tao Wang. (2021). Author response for “Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems.” https://doi.org/10.1111/ijfs.15409/v2/response1

Chicago

Xue‐De Wang, Yu‐Xiang Ma, Qin Zhao, Ya-Qian Dan, Hua-Min Liu, Zhang Chenxia, Jun Xi, Wen-Ling Zhuo, and Shou-Tao Wang. 2021. “Author Response for ‘Inhibitory Effects of Chinese Quince Fruit Proanthocyanidins with Different Polymerisation Degrees on the Formation of Heterocyclic Aromatic Amines in Chemical Model Systems,’” October. doi:10.1111/ijfs.15409/v2/response1.