Khrisanapant, P.; Kebede, B.; Leong, S.Y.; Oey, I.
Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas (Vigna unguiculata), Chickpeas (Cicer arietinum) and Kidney Beans (Phaseolus vulgaris). Molecules 2022, 27, 8204.
https://doi.org/10.3390/molecules27238204
AMA Style
Khrisanapant P, Kebede B, Leong SY, Oey I.
Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas (Vigna unguiculata), Chickpeas (Cicer arietinum) and Kidney Beans (Phaseolus vulgaris). Molecules. 2022; 27(23):8204.
https://doi.org/10.3390/molecules27238204
Chicago/Turabian Style
Khrisanapant, Prit, Biniam Kebede, Sze Ying Leong, and Indrawati Oey.
2022. "Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas (Vigna unguiculata), Chickpeas (Cicer arietinum) and Kidney Beans (Phaseolus vulgaris)" Molecules 27, no. 23: 8204.
https://doi.org/10.3390/molecules27238204
APA Style
Khrisanapant, P., Kebede, B., Leong, S. Y., & Oey, I.
(2022). Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas (Vigna unguiculata), Chickpeas (Cicer arietinum) and Kidney Beans (Phaseolus vulgaris). Molecules, 27(23), 8204.
https://doi.org/10.3390/molecules27238204