Cite
MLA Citation
Shiye Lin et al.. “Investigation of new products of quercetin formed in boiling water via UPLC-Q-TOF-MS-MS analysis.” Food chemistry, vol. 386, 2022, p. . http://access.bl.uk/ark:/81055/vdc_100153810306.0x00003f
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Shiye Lin et al.. “Investigation of new products of quercetin formed in boiling water via UPLC-Q-TOF-MS-MS analysis.” Food chemistry, vol. 386, 2022, p. . http://access.bl.uk/ark:/81055/vdc_100153810306.0x00003f