Article Versions Notes

Teng J, Liu X, Hu X, Zhao Y, Tao N-P, Wang M. Dihydromyricetin as a Functional Additive to Enhance Antioxidant Capacity and Inhibit the Formation of Thermally Induced Food Toxicants in a Cookie Model. Molecules. 2018; 23(9):2184. https://doi.org/10.3390/molecules23092184

Teng, Jing, Xuduo Liu, Xiaoqian Hu, Yueliang Zhao, Ning-Ping Tao, and Mingfu Wang. 2018. "Dihydromyricetin as a Functional Additive to Enhance Antioxidant Capacity and Inhibit the Formation of Thermally Induced Food Toxicants in a Cookie Model" Molecules 23, no. 9: 2184. https://doi.org/10.3390/molecules23092184

Teng, J., Liu, X., Hu, X., Zhao, Y., Tao, N. -P., & Wang, M. (2018). Dihydromyricetin as a Functional Additive to Enhance Antioxidant Capacity and Inhibit the Formation of Thermally Induced Food Toxicants in a Cookie Model. Molecules, 23(9), 2184. https://doi.org/10.3390/molecules23092184