Order Article Reprints

Prabakaran M, Lee K-J, An Y, Kwon C, Kim S, Yang Y, Ahmad A, Kim S-H, Chung I-M. Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration. Molecules. 2018; 23(10):2713. https://doi.org/10.3390/molecules23102713

Prabakaran, Mayakrishnan, Kyoung-Jin Lee, Yeonju An, Chang Kwon, Soyeon Kim, Yujin Yang, Ateeque Ahmad, Seung-Hyun Kim, and Ill-Min Chung. 2018. "Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration" Molecules 23, no. 10: 2713. https://doi.org/10.3390/molecules23102713

Prabakaran, M., Lee, K.-J., An, Y., Kwon, C., Kim, S., Yang, Y., Ahmad, A., Kim, S.-H., & Chung, I.-M. (2018). Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration. Molecules, 23(10), 2713. https://doi.org/10.3390/molecules23102713