Xing, W.; Ma, C.; Yu, Y.; Chen, F.; Yang, C.; Zhang, N.
Studies on the Increasing Saltiness and Antioxidant Effects of Peanut Protein Maillard Reaction Products. Antioxidants 2024, 13, 665.
https://doi.org/10.3390/antiox13060665
AMA Style
Xing W, Ma C, Yu Y, Chen F, Yang C, Zhang N.
Studies on the Increasing Saltiness and Antioxidant Effects of Peanut Protein Maillard Reaction Products. Antioxidants. 2024; 13(6):665.
https://doi.org/10.3390/antiox13060665
Chicago/Turabian Style
Xing, Wenjing, Chunmin Ma, Yang Yu, Fenglian Chen, Chunhua Yang, and Na Zhang.
2024. "Studies on the Increasing Saltiness and Antioxidant Effects of Peanut Protein Maillard Reaction Products" Antioxidants 13, no. 6: 665.
https://doi.org/10.3390/antiox13060665
APA Style
Xing, W., Ma, C., Yu, Y., Chen, F., Yang, C., & Zhang, N.
(2024). Studies on the Increasing Saltiness and Antioxidant Effects of Peanut Protein Maillard Reaction Products. Antioxidants, 13(6), 665.
https://doi.org/10.3390/antiox13060665