Cheng, M.; He, J.; Gu, Y.; Wu, G.; Tan, L.; Li, C.; Xu, F.; Zhu, K.
Changes in Phenolic Compounds and Antioxidant Capacity of Artocarpus heterophyllus Lam. (Jackfruit) Pulp during In Vitro Gastrointestinal Digestion. Antioxidants 2024, 13, 37.
https://doi.org/10.3390/antiox13010037
AMA Style
Cheng M, He J, Gu Y, Wu G, Tan L, Li C, Xu F, Zhu K.
Changes in Phenolic Compounds and Antioxidant Capacity of Artocarpus heterophyllus Lam. (Jackfruit) Pulp during In Vitro Gastrointestinal Digestion. Antioxidants. 2024; 13(1):37.
https://doi.org/10.3390/antiox13010037
Chicago/Turabian Style
Cheng, Ming, Jiali He, Yu Gu, Gang Wu, Lehe Tan, Chuan Li, Fei Xu, and Kexue Zhu.
2024. "Changes in Phenolic Compounds and Antioxidant Capacity of Artocarpus heterophyllus Lam. (Jackfruit) Pulp during In Vitro Gastrointestinal Digestion" Antioxidants 13, no. 1: 37.
https://doi.org/10.3390/antiox13010037
APA Style
Cheng, M., He, J., Gu, Y., Wu, G., Tan, L., Li, C., Xu, F., & Zhu, K.
(2024). Changes in Phenolic Compounds and Antioxidant Capacity of Artocarpus heterophyllus Lam. (Jackfruit) Pulp during In Vitro Gastrointestinal Digestion. Antioxidants, 13(1), 37.
https://doi.org/10.3390/antiox13010037