Cite
MLA Citation
Shruti Shukla et al.. “Quantitative Analysis of Functional Components From Nelumbo Nucifera Root Fermented Broth with Antioxidant and Tyrosinase Inhibitory Effects.” Journal of food biochemistry, vol. 40, no. 2, n.d., pp. 248–259. http://access.bl.uk/ark:/81055/vdc_100031988936.0x000059