Information Journal Paper
APA:
Copy. (2017). Quercetin and related flavonoids conserve their antioxidant properties despite undergoing chemical or enzymatic oxidation. FOOD CHEMISTRY, 234(-), 479-485. SID. https://sid.ir/paper/736122/en
Vancouver:
Copy. Quercetin and related flavonoids conserve their antioxidant properties despite undergoing chemical or enzymatic oxidation. FOOD CHEMISTRY[Internet]. 2017;234(-):479-485. Available from: https://sid.ir/paper/736122/en
IEEE:
Copy, “Quercetin and related flavonoids conserve their antioxidant properties despite undergoing chemical or enzymatic oxidation,” FOOD CHEMISTRY, vol. 234, no. -, pp. 479–485, 2017, [Online]. Available: https://sid.ir/paper/736122/en