Inhibitory effect of mung bean extract and its constituents vitexin and isovitexin on the formation of advanced glycation endproducts

MLA

Zong-Ping Zheng, et al. “Inhibitory Effect of Mung Bean Extract and Its Constituents Vitexin and Isovitexin on the Formation of Advanced Glycation Endproducts.” Food Chemistry, vol. 106, Jan. 2008, pp. 475–81. EBSCOhost, https://doi.org/10.1016/j.foodchem.2007.06.016.

APA

Zong-Ping Zheng, Fang Shan, Feng Chen, Ka-Wing Cheng, Guixing Ren, Mingfu Wang, & Xiaofang Peng. (2008). Inhibitory effect of mung bean extract and its constituents vitexin and isovitexin on the formation of advanced glycation endproducts. Food Chemistry, 106, 475–481. https://doi.org/10.1016/j.foodchem.2007.06.016

Chicago

Zong-Ping Zheng, Fang Shan, Feng Chen, Ka-Wing Cheng, Guixing Ren, Mingfu Wang, and Xiaofang Peng. 2008. “Inhibitory Effect of Mung Bean Extract and Its Constituents Vitexin and Isovitexin on the Formation of Advanced Glycation Endproducts.” Food Chemistry 106 (January): 475–81. doi:10.1016/j.foodchem.2007.06.016.