Hsu, T.-Y.; Yang, K.-M.; Chiang, Y.-C.; Lin, L.-Y.; Chiang, P.-Y.
The Browning Properties, Antioxidant Activity, and α-Glucosidase Inhibitory Improvement of Aged Oranges (Citrus sinensis). Foods 2024, 13, 1093.
https://doi.org/10.3390/foods13071093
AMA Style
Hsu T-Y, Yang K-M, Chiang Y-C, Lin L-Y, Chiang P-Y.
The Browning Properties, Antioxidant Activity, and α-Glucosidase Inhibitory Improvement of Aged Oranges (Citrus sinensis). Foods. 2024; 13(7):1093.
https://doi.org/10.3390/foods13071093
Chicago/Turabian Style
Hsu, Ting-Yu, Kai-Min Yang, Yi-Chan Chiang, Li-Yun Lin, and Po-Yuan Chiang.
2024. "The Browning Properties, Antioxidant Activity, and α-Glucosidase Inhibitory Improvement of Aged Oranges (Citrus sinensis)" Foods 13, no. 7: 1093.
https://doi.org/10.3390/foods13071093
APA Style
Hsu, T. -Y., Yang, K. -M., Chiang, Y. -C., Lin, L. -Y., & Chiang, P. -Y.
(2024). The Browning Properties, Antioxidant Activity, and α-Glucosidase Inhibitory Improvement of Aged Oranges (Citrus sinensis). Foods, 13(7), 1093.
https://doi.org/10.3390/foods13071093