APA (7th ed.) Citation

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 Style (17th ed.) Citation

Yu, Jing, Xin Zheng, Dawei Zhu, Qingyu Xu, Feifei Xu, Mingxue Chen, Lingqi Meng, and 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 (9th ed.) Citation

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.