LI, C., DANG, B., ZHANG, F., & YANG, X. Comparison of Nutritional and Bioactive Component in Graded Highland Barley Flour. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationLI, Chongyu, Bin DANG, Falin ZHANG, and Xijuan YANG. Comparison of Nutritional and Bioactive Component in Graded Highland Barley Flour. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationLI, Chongyu, et al. Comparison of Nutritional and Bioactive Component in Graded Highland Barley Flour. The editorial department of Science and Technology of Food Industry.
Warning: These citations may not always be 100% accurate.