Becerril-Sánchez, A.L.; Quintero-Salazar, B.; Dublán-García, O.; Escalona-Buendía, H.B.
Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color. Antioxidants 2021, 10, 1700.
https://doi.org/10.3390/antiox10111700
AMA Style
Becerril-Sánchez AL, Quintero-Salazar B, Dublán-García O, Escalona-Buendía HB.
Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color. Antioxidants. 2021; 10(11):1700.
https://doi.org/10.3390/antiox10111700
Chicago/Turabian Style
Becerril-Sánchez, Ana L., Baciliza Quintero-Salazar, Octavio Dublán-García, and Héctor B. Escalona-Buendía.
2021. "Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color" Antioxidants 10, no. 11: 1700.
https://doi.org/10.3390/antiox10111700
APA Style
Becerril-Sánchez, A. L., Quintero-Salazar, B., Dublán-García, O., & Escalona-Buendía, H. B.
(2021). Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color. Antioxidants, 10(11), 1700.
https://doi.org/10.3390/antiox10111700