Desai, A.S.; Beibeia, T.; Brennan, M.A.; Guo, X.; Zeng, X.-A.; Brennan, C.S.
Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Oncorhynchus tschawytscha Powder. Nutrients 2018, 10, 1923.
https://doi.org/10.3390/nu10121923
AMA Style
Desai AS, Beibeia T, Brennan MA, Guo X, Zeng X-A, Brennan CS.
Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Oncorhynchus tschawytscha Powder. Nutrients. 2018; 10(12):1923.
https://doi.org/10.3390/nu10121923
Chicago/Turabian Style
Desai, Ajay S., Tang Beibeia, Margaret A. Brennan, Xinbo Guo, Xin-An Zeng, and Charles S. Brennan.
2018. "Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Oncorhynchus tschawytscha Powder" Nutrients 10, no. 12: 1923.
https://doi.org/10.3390/nu10121923
APA Style
Desai, A. S., Beibeia, T., Brennan, M. A., Guo, X., Zeng, X.-A., & Brennan, C. S.
(2018). Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Oncorhynchus tschawytscha Powder. Nutrients, 10(12), 1923.
https://doi.org/10.3390/nu10121923