In Vitro Studies of Fermented Korean Chung-Yang Hot Pepper Phenolics as Inhibitors of Key Enzymes Relevant to Hypertension and Diabetes

MLA

Su-Jung Yeon, et al. “In Vitro Studies of Fermented Korean Chung-Yang Hot Pepper Phenolics as Inhibitors of Key Enzymes Relevant to Hypertension and Diabetes.” Foods, vol. 8, no. 10, Oct. 2019, p. 498. EBSCOhost, https://doi.org/10.3390/foods8100498.

APA

Su-Jung Yeon, Ji-Han Kim, Won-Young Cho, Soo-Ki Kim, Han Geuk Seo, & Chi-Ho Lee. (2019). In Vitro Studies of Fermented Korean Chung-Yang Hot Pepper Phenolics as Inhibitors of Key Enzymes Relevant to Hypertension and Diabetes. Foods, 8(10), 498. https://doi.org/10.3390/foods8100498

Chicago

Su-Jung Yeon, Ji-Han Kim, Won-Young Cho, Soo-Ki Kim, Han Geuk Seo, and Chi-Ho Lee. 2019. “In Vitro Studies of Fermented Korean Chung-Yang Hot Pepper Phenolics as Inhibitors of Key Enzymes Relevant to Hypertension and Diabetes.” Foods 8 (10): 498. doi:10.3390/foods8100498.