Kucharska, A.Z.; Sokół-Łętowska, A.; Oszmiański, J.; Piórecki, N.; Fecka, I.
Iridoids, Phenolic Compounds and Antioxidant Activity of Edible Honeysuckle Berries (Lonicera caerulea var. kamtschatica Sevast.). Molecules 2017, 22, 405.
https://doi.org/10.3390/molecules22030405
AMA Style
Kucharska AZ, Sokół-Łętowska A, Oszmiański J, Piórecki N, Fecka I.
Iridoids, Phenolic Compounds and Antioxidant Activity of Edible Honeysuckle Berries (Lonicera caerulea var. kamtschatica Sevast.). Molecules. 2017; 22(3):405.
https://doi.org/10.3390/molecules22030405
Chicago/Turabian Style
Kucharska, Alicja Z., Anna Sokół-Łętowska, Jan Oszmiański, Narcyz Piórecki, and Izabela Fecka.
2017. "Iridoids, Phenolic Compounds and Antioxidant Activity of Edible Honeysuckle Berries (Lonicera caerulea var. kamtschatica Sevast.)" Molecules 22, no. 3: 405.
https://doi.org/10.3390/molecules22030405
APA Style
Kucharska, A. Z., Sokół-Łętowska, A., Oszmiański, J., Piórecki, N., & Fecka, I.
(2017). Iridoids, Phenolic Compounds and Antioxidant Activity of Edible Honeysuckle Berries (Lonicera caerulea var. kamtschatica Sevast.). Molecules, 22(3), 405.
https://doi.org/10.3390/molecules22030405