Cite
MLA Citation
Gui-Lin Chen et al.. “Antioxidant and anti-inflammatory properties of flavonoids from lotus plumule.” Food chemistry, vol. 277, 2019, pp. 706–712. http://access.bl.uk/ark:/81055/vdc_100073673868.0x00002c
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Gui-Lin Chen et al.. “Antioxidant and anti-inflammatory properties of flavonoids from lotus plumule.” Food chemistry, vol. 277, 2019, pp. 706–712. http://access.bl.uk/ark:/81055/vdc_100073673868.0x00002c