Hong, Q., Chen, G., Wang, Z., Chen, X., & Kan, J. Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley). Tsinghua University Press.
Chicago Style (17th ed.) CitationHong, Qingyue, Guangjing Chen, Zhirong Wang, Xuhui Chen, and Jianquan Kan. Effects of Different Thermal Processing Methods on Bioactive Components, Phenolic Compounds, and Antioxidant Activities of Qingke (highland Hull-less Barley). Tsinghua University Press.
MLA (9th ed.) CitationHong, Qingyue, et al. Effects of Different Thermal Processing Methods on Bioactive Components, Phenolic Compounds, and Antioxidant Activities of Qingke (highland Hull-less Barley). Tsinghua University Press.
Warning: These citations may not always be 100% accurate.