Zhang, D.; Zhu, P.; Han, L.; Chen, X.; Liu, H.; Sun, B.
Highland Barley and Its By-Products Enriched with Phenolic Compounds for Inhibition of Pyrraline Formation by Scavenging α-Dicarbonyl Compounds. Foods 2021, 10, 1109.
https://doi.org/10.3390/foods10051109
AMA Style
Zhang D, Zhu P, Han L, Chen X, Liu H, Sun B.
Highland Barley and Its By-Products Enriched with Phenolic Compounds for Inhibition of Pyrraline Formation by Scavenging α-Dicarbonyl Compounds. Foods. 2021; 10(5):1109.
https://doi.org/10.3390/foods10051109
Chicago/Turabian Style
Zhang, Dianwei, Pei Zhu, Luxuan Han, Xiaomo Chen, Huilin Liu, and Baoguo Sun.
2021. "Highland Barley and Its By-Products Enriched with Phenolic Compounds for Inhibition of Pyrraline Formation by Scavenging α-Dicarbonyl Compounds" Foods 10, no. 5: 1109.
https://doi.org/10.3390/foods10051109
APA Style
Zhang, D., Zhu, P., Han, L., Chen, X., Liu, H., & Sun, B.
(2021). Highland Barley and Its By-Products Enriched with Phenolic Compounds for Inhibition of Pyrraline Formation by Scavenging α-Dicarbonyl Compounds. Foods, 10(5), 1109.
https://doi.org/10.3390/foods10051109