Zhao, M.; Li, Y.; Bai, X.; Feng, J.; Xia, X.; Li, F.
Inhibitory Effect of Guava Leaf Polyphenols on Advanced Glycation End Products of Frozen Chicken Meatballs (−18 °C) and Its Mechanism Analysis. Foods 2022, 11, 2509.
https://doi.org/10.3390/foods11162509
AMA Style
Zhao M, Li Y, Bai X, Feng J, Xia X, Li F.
Inhibitory Effect of Guava Leaf Polyphenols on Advanced Glycation End Products of Frozen Chicken Meatballs (−18 °C) and Its Mechanism Analysis. Foods. 2022; 11(16):2509.
https://doi.org/10.3390/foods11162509
Chicago/Turabian Style
Zhao, Mengna, Ying Li, Xue Bai, Jia Feng, Xiufang Xia, and Fangfei Li.
2022. "Inhibitory Effect of Guava Leaf Polyphenols on Advanced Glycation End Products of Frozen Chicken Meatballs (−18 °C) and Its Mechanism Analysis" Foods 11, no. 16: 2509.
https://doi.org/10.3390/foods11162509
APA Style
Zhao, M., Li, Y., Bai, X., Feng, J., Xia, X., & Li, F.
(2022). Inhibitory Effect of Guava Leaf Polyphenols on Advanced Glycation End Products of Frozen Chicken Meatballs (−18 °C) and Its Mechanism Analysis. Foods, 11(16), 2509.
https://doi.org/10.3390/foods11162509