Yu, M.; Wang, B.; Huang, Z.; Lv, J.; Teng, Y.; Li, T.; Zhang, Y.; Dong, K.; Qin, D.; Huo, J.;
et al. Evaluation of Blue Honeysuckle Berries (Lonicera caerulea L.) Dried at Different Temperatures: Basic Quality, Sensory Attributes, Bioactive Compounds, and In Vitro Antioxidant Activity. Foods 2024, 13, 1240.
https://doi.org/10.3390/foods13081240
AMA Style
Yu M, Wang B, Huang Z, Lv J, Teng Y, Li T, Zhang Y, Dong K, Qin D, Huo J,
et al. Evaluation of Blue Honeysuckle Berries (Lonicera caerulea L.) Dried at Different Temperatures: Basic Quality, Sensory Attributes, Bioactive Compounds, and In Vitro Antioxidant Activity. Foods. 2024; 13(8):1240.
https://doi.org/10.3390/foods13081240
Chicago/Turabian Style
Yu, Min, Beibei Wang, Zhiqiang Huang, Jinjiao Lv, Yunfei Teng, Tianbo Li, Yu Zhang, Kun Dong, Dong Qin, Junwei Huo,
and et al. 2024. "Evaluation of Blue Honeysuckle Berries (Lonicera caerulea L.) Dried at Different Temperatures: Basic Quality, Sensory Attributes, Bioactive Compounds, and In Vitro Antioxidant Activity" Foods 13, no. 8: 1240.
https://doi.org/10.3390/foods13081240
APA Style
Yu, M., Wang, B., Huang, Z., Lv, J., Teng, Y., Li, T., Zhang, Y., Dong, K., Qin, D., Huo, J., & Zhu, C.
(2024). Evaluation of Blue Honeysuckle Berries (Lonicera caerulea L.) Dried at Different Temperatures: Basic Quality, Sensory Attributes, Bioactive Compounds, and In Vitro Antioxidant Activity. Foods, 13(8), 1240.
https://doi.org/10.3390/foods13081240
