Chen, L., Teng, H., & Xiao, J. A value-added cooking process to improve the quality of soybean: Protecting its isoflavones and antioxidant activity. Tsinghua University Press.
Chicago Style (17th ed.) CitationChen, Lei, Hui Teng, and Jianbo Xiao. A Value-added Cooking Process to Improve the Quality of Soybean: Protecting Its Isoflavones and Antioxidant Activity. Tsinghua University Press.
MLA (9th ed.) CitationChen, Lei, et al. A Value-added Cooking Process to Improve the Quality of Soybean: Protecting Its Isoflavones and Antioxidant Activity. Tsinghua University Press.
Warning: These citations may not always be 100% accurate.