Prabakaran, M.; Lee, J.-H.; Ahmad, A.; Kim, S.-H.; Woo, K.-S.; Kim, M.-J.; Chung, I.-M.
Effect of Storage Time and Temperature on Phenolic Compounds of Soybean (Glycine max L.) Flour. Molecules 2018, 23, 2269.
https://doi.org/10.3390/molecules23092269
AMA Style
Prabakaran M, Lee J-H, Ahmad A, Kim S-H, Woo K-S, Kim M-J, Chung I-M.
Effect of Storage Time and Temperature on Phenolic Compounds of Soybean (Glycine max L.) Flour. Molecules. 2018; 23(9):2269.
https://doi.org/10.3390/molecules23092269
Chicago/Turabian Style
Prabakaran, Mayakrishnan, Ji-Hee Lee, Ateeque Ahmad, Seung-Hyun Kim, Koan-Sik Woo, Mi-Jung Kim, and Ill-Min Chung.
2018. "Effect of Storage Time and Temperature on Phenolic Compounds of Soybean (Glycine max L.) Flour" Molecules 23, no. 9: 2269.
https://doi.org/10.3390/molecules23092269
APA Style
Prabakaran, M., Lee, J.-H., Ahmad, A., Kim, S.-H., Woo, K.-S., Kim, M.-J., & Chung, I.-M.
(2018). Effect of Storage Time and Temperature on Phenolic Compounds of Soybean (Glycine max L.) Flour. Molecules, 23(9), 2269.
https://doi.org/10.3390/molecules23092269