APA (7th ed.) Citation

Li, C. X., Wang, F. R., Zhang, B., Deng, Z. Y., & Li, H. Y. (2023). Stability and antioxidant activity of phenolic compounds during in vitro digestion. Journal of Food Science (John Wiley & Sons, Inc.), 88(2), 696. https://doi.org/10.1111/1750-3841.16440

Chicago Style (17th ed.) Citation

Li, Chun Xiao, Fu Rong Wang, Bing Zhang, Ze Yuan Deng, and Hong Yan Li. "Stability and Antioxidant Activity of Phenolic Compounds During in Vitro Digestion." Journal of Food Science (John Wiley & Sons, Inc.) 88, no. 2 (2023): 696. https://doi.org/10.1111/1750-3841.16440.

MLA (9th ed.) Citation

Li, Chun Xiao, et al. "Stability and Antioxidant Activity of Phenolic Compounds During in Vitro Digestion." Journal of Food Science (John Wiley & Sons, Inc.), vol. 88, no. 2, 2023, p. 696, https://doi.org/10.1111/1750-3841.16440.