LI, S., WANG, M., AN, Y., WANG, Q., XU, K., WANG, J., . . . ZHANG, L. Process Optimization and Antioxidant Activity Analysis of White Kidney Bean Polypeptides Prepared by Composite Strain Fermentation. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationLI, Sinan, et al. Process Optimization and Antioxidant Activity Analysis of White Kidney Bean Polypeptides Prepared by Composite Strain Fermentation. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationLI, Sinan, et al. Process Optimization and Antioxidant Activity Analysis of White Kidney Bean Polypeptides Prepared by Composite Strain Fermentation. The editorial department of Science and Technology of Food Industry.
Warning: These citations may not always be 100% accurate.