Cite
HARVARD Citation
Li, P. et al. (2020). An assessment of the interaction for three Chrysanthemum indicum flavonoids and α‐amylase by surface plasmon resonance. Food science & nutrition. 8 (1), pp. 620-628. [Online].
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Li, P. et al. (2020). An assessment of the interaction for three Chrysanthemum indicum flavonoids and α‐amylase by surface plasmon resonance. Food science & nutrition. 8 (1), pp. 620-628. [Online].