Yu, J., Zheng, X., Zhu, D., Xu, Q., Xu, F., Chen, M., . . . Shao, Y. (2024). Changes of polyphenols and their antioxidant activities in non-pigmented, red and black rice during in vitro digestion. Food Chemistry: X, 24(101821-), . https://doi.org/10.1016/j.fochx.2024.101821
Chicago-referens (17:e uppl.)Yu, Jing, Xin Zheng, Dawei Zhu, Qingyu Xu, Feifei Xu, Mingxue Chen, Lingqi Meng, och Yafang Shao. "Changes of Polyphenols and Their Antioxidant Activities in Non-pigmented, Red and Black Rice During in Vitro Digestion." Food Chemistry: X 24, no. 101821- (2024). https://doi.org/10.1016/j.fochx.2024.101821.
MLA-referens (9:e uppl.)Yu, Jing, et al. "Changes of Polyphenols and Their Antioxidant Activities in Non-pigmented, Red and Black Rice During in Vitro Digestion." Food Chemistry: X, vol. 24, no. 101821-, 2024, https://doi.org/10.1016/j.fochx.2024.101821.
