APA (7th ed.) Citation

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

Chicago Style (17th ed.) Citation

Wang, Lu, You Luo, Yanan Wu, Yan Liu, and 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.

MLA (9th ed.) Citation

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.