APA (7th ed.) Citation

QIN, F., NIU, B., FANG, X., CHEN, H., LIU, R., CHEN, H., . . . GAO, H. Optimization of Preparation Technology of Matcha Hickory Kernel and Study on Antioxidant and Lipid-lowering Activities. The editorial department of Science and Technology of Food Industry.

Chicago Style (17th ed.) Citation

QIN, Fanping, Ben NIU, Xiangjun FANG, Huizhi CHEN, Ruiling LIU, Hangjun CHEN, Weijie WU, and Haiyan GAO. Optimization of Preparation Technology of Matcha Hickory Kernel and Study on Antioxidant and Lipid-lowering Activities. The editorial department of Science and Technology of Food Industry.

MLA (9th ed.) Citation

QIN, Fanping, et al. Optimization of Preparation Technology of Matcha Hickory Kernel and Study on Antioxidant and Lipid-lowering Activities. The editorial department of Science and Technology of Food Industry.