Researchers from Nanchang University Report Findings in Food Chemistry (Composition of bound polyphenols from carrot dietary fiber and its in vivo and in vitro antioxidant activity)

MLA

“Researchers from Nanchang University Report Findings in Food Chemistry (Composition of Bound Polyphenols from Carrot Dietary Fiber and Its in Vivo and in Vitro Antioxidant Activity).” Food Weekly News, 17 Sept. 2020, p. 185. 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=edsggo&AN=edsgcl.635291675&authtype=sso&custid=ns315887.

APA

Researchers from Nanchang University Report Findings in Food Chemistry (Composition of bound polyphenols from carrot dietary fiber and its in vivo and in vitro antioxidant activity). (2020, September 17). Food Weekly News, 185.

Chicago

Food Weekly News. 2020. “Researchers from Nanchang University Report Findings in Food Chemistry (Composition of Bound Polyphenols from Carrot Dietary Fiber and Its in Vivo and in Vitro Antioxidant Activity),” September 17. 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=edsggo&AN=edsgcl.635291675&authtype=sso&custid=ns315887.