Cite
Wu CR, Lin WH, Hseu YC, et al. Evaluation of the antioxidant activity of five endemic Ligustrum species leaves from Taiwan flora in vitro. Food Chem. 2011;127(2):564-71doi: 10.1016/j.foodchem.2011.01.041.
Wu, C. R., Lin, W. H., Hseu, Y. C., Lien, J. C., Lin, Y. T., Kuo, T. P., & Ching, H. (2011). Evaluation of the antioxidant activity of five endemic Ligustrum species leaves from Taiwan flora in vitro. Food chemistry, 127(2), 564-71. https://doi.org/10.1016/j.foodchem.2011.01.041
Wu, Chi-Rei, et al. "Evaluation of the antioxidant activity of five endemic Ligustrum species leaves from Taiwan flora in vitro." Food chemistry vol. 127,2 (2011): 564-71. doi: https://doi.org/10.1016/j.foodchem.2011.01.041
Wu CR, Lin WH, Hseu YC, Lien JC, Lin YT, Kuo TP, Ching H. Evaluation of the antioxidant activity of five endemic Ligustrum species leaves from Taiwan flora in vitro. Food Chem. 2011 Jul 15;127(2):564-71. doi: 10.1016/j.foodchem.2011.01.041. Epub 2011 Jan 18. PMID: 23140701.
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