Wang, L., Luo, Y., Wu, Y., Liu, Y., & Wu, Z. (2018). Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea. Food chemistry, 264, 189-198. https://doi.org/10.1016/j.foodchem.2018.05.035
Citace podle Chicago (17th ed.)Wang, Lu, You Luo, Yanan Wu, Yan Liu, a Zhenqiang Wu. "Fermentation and Complex Enzyme Hydrolysis for Improving the Total Soluble Phenolic Contents, Flavonoid Aglycones Contents and Bio-activities of Guava Leaves Tea." Food Chemistry 264 (2018): 189-198. https://doi.org/10.1016/j.foodchem.2018.05.035.
Citace podle MLA (9th ed.)Wang, Lu, et al. "Fermentation and Complex Enzyme Hydrolysis for Improving the Total Soluble Phenolic Contents, Flavonoid Aglycones Contents and Bio-activities of Guava Leaves Tea." Food Chemistry, vol. 264, 2018, pp. 189-198, https://doi.org/10.1016/j.foodchem.2018.05.035.