CAI, Y., MERHABA, A., GAO, L., & YANG, L. (2024). Analysis of Phenolic Content and Its Antioxidant and Anti-inflammatory Activities during the Fermentation Process of Rosa rugosa 'Dianhong'. Shipin gongye ke-ji, 45(11), 213-221. https://doi.org/10.13386/j.issn1002-0306.2023070005
Chicago-referens (17:e uppl.)CAI, Yueyue, Abla MERHABA, Lu GAO, och Lixin YANG. "Analysis of Phenolic Content and Its Antioxidant and Anti-inflammatory Activities During the Fermentation Process of Rosa Rugosa 'Dianhong'." Shipin Gongye Ke-ji 45, no. 11 (2024): 213-221. https://doi.org/10.13386/j.issn1002-0306.2023070005.
MLA-referens (9:e uppl.)CAI, Yueyue, et al. "Analysis of Phenolic Content and Its Antioxidant and Anti-inflammatory Activities During the Fermentation Process of Rosa Rugosa 'Dianhong'." Shipin Gongye Ke-ji, vol. 45, no. 11, 2024, pp. 213-221, https://doi.org/10.13386/j.issn1002-0306.2023070005.
