ZHAO, M., WANG, X., SHANG, P., LÜ, H., & ZHAO, R. Effects of Superheated Steam on Flavonoids and Antioxidant Activity in Tartary Buckwheat Flour. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationZHAO, Mengyuan, Xiangyu WANG, Panpan SHANG, Haiqing LÜ, and Renyong ZHAO. Effects of Superheated Steam on Flavonoids and Antioxidant Activity in Tartary Buckwheat Flour. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationZHAO, Mengyuan, et al. Effects of Superheated Steam on Flavonoids and Antioxidant Activity in Tartary Buckwheat Flour. The editorial department of Science and Technology of Food Industry.
Warning: These citations may not always be 100% accurate.