The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals

Jia Zhishen, Tang Mengcheng, Wu Jianming

Open source

DOI: 10.1016/s0308-8146(98)00102-2
Published: 1999-03
Container: Food Chemistry
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/s0308-8146-98-00102-2,
  title = {The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals},
  author = {Jia Zhishen and Tang Mengcheng and Wu Jianming},
  year = {1999},
  journal = {Food Chemistry},
  doi = {10.1016/s0308-8146(98)00102-2},
  url = {https://doi.org/10.1016/s0308-8146(98)00102-2}
}

RIS

TY  - JOUR
TI  - The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals
AU  - Jia Zhishen
AU  - Tang Mengcheng
AU  - Wu Jianming
PY  - 1999
JO  - Food Chemistry
DO  - 10.1016/s0308-8146(98)00102-2
UR  - https://doi.org/10.1016/s0308-8146(98)00102-2
ER  -

APA

Zhishen, J., Mengcheng, T., & Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry. https://doi.org/10.1016/s0308-8146(98)00102-2

Source records

crossref · retrieved 2026-09-26T07:11:06.866Z