The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals
Jia Zhishen; Tang Mengcheng; Jianming Wu · Food Chemistry · 1999
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APA 7
Zhishen, J, Mengcheng, T, & Wu, J. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. https://doi.org/10.1016/s0308-8146(98)00102-2
MLA
Zhishen, Jia, et al. "The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals." 1999. https://doi.org/10.1016/s0308-8146(98)00102-2.
Chicago
Zhishen, Jia, Tang Mengcheng, and Jianming Wu. 1999. "The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals.". https://doi.org/10.1016/s0308-8146(98)00102-2.
Harvard
Zhishen, J, Mengcheng, T. and Wu, J. 1999, The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals, Food Chemistry, available at: https://doi.org/10.1016/s0308-8146(98)00102-2 [Accessed 29 Jun. 2026].
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- Título
- The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals
- Autor / colaboradores
- Jia Zhishen; Tang Mengcheng; Jianming Wu
- Editorial
- Food Chemistry
- Año de publicación
- 1999
- Idioma
- en
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