Zhang, L.; Qu, H.; Xie, M.; Shi, T.; Shi, P.; Yu, M.
Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut. Molecules 2023, 28, 4684.
https://doi.org/10.3390/molecules28124684
AMA Style
Zhang L, Qu H, Xie M, Shi T, Shi P, Yu M.
Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut. Molecules. 2023; 28(12):4684.
https://doi.org/10.3390/molecules28124684
Chicago/Turabian Style
Zhang, Liangchen, Haolin Qu, Mengxi Xie, Taiyuan Shi, Puxiang Shi, and Miao Yu.
2023. "Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut" Molecules 28, no. 12: 4684.
https://doi.org/10.3390/molecules28124684
APA Style
Zhang, L., Qu, H., Xie, M., Shi, T., Shi, P., & Yu, M.
(2023). Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut. Molecules, 28(12), 4684.
https://doi.org/10.3390/molecules28124684