Antioxidative capacity of rhizome extract and rhizome knot extract of edible lotus (Nelumbo nuficera)
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Antioxidative capacity of rhizome extract and rhizome knot extract of edible lotus (Nelumbo nuficera). / Hu, M.; Skibsted, L. H.
In: Food Chemistry, Vol. 76, No. 3, 2002, p. 327-333.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Hu, M & Skibsted, LH 2002, 'Antioxidative capacity of rhizome extract and rhizome knot extract of edible lotus (Nelumbo nuficera)', Food Chemistry, vol. 76, no. 3, pp. 327-333. <http://dvjb.dtv.dk/cgi-bin/fulltext/elsevier/ohl1214a/03088146/v0076i03/00002984.pdf>
APA
Hu, M., & Skibsted, L. H. (2002). Antioxidative capacity of rhizome extract and rhizome knot extract of edible lotus (Nelumbo nuficera). Food Chemistry, 76(3), 327-333. http://dvjb.dtv.dk/cgi-bin/fulltext/elsevier/ohl1214a/03088146/v0076i03/00002984.pdf
Vancouver
Hu M, Skibsted LH. Antioxidative capacity of rhizome extract and rhizome knot extract of edible lotus (Nelumbo nuficera). Food Chemistry. 2002;76(3):327-333.
Author
Bibtex
@article{3d506c60a1bb11ddb6ae000ea68e967b,
title = "Antioxidative capacity of rhizome extract and rhizome knot extract of edible lotus (Nelumbo nuficera)",
author = "M. Hu and Skibsted, {L. H.}",
year = "2002",
language = "English",
volume = "76",
pages = "327--333",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "3",
}
RIS
TY - JOUR
T1 - Antioxidative capacity of rhizome extract and rhizome knot extract of edible lotus (Nelumbo nuficera)
AU - Hu, M.
AU - Skibsted, L. H.
PY - 2002
Y1 - 2002
M3 - Journal article
VL - 76
SP - 327
EP - 333
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 3
ER -
ID: 7794731