Dang, B.; Zhang, W.-G.; Zhang, J.; Yang, X.-J.; Xu, H.-D.
Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau. Foods 2022, 11, 2025.
https://doi.org/10.3390/foods11142025
AMA Style
Dang B, Zhang W-G, Zhang J, Yang X-J, Xu H-D.
Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau. Foods. 2022; 11(14):2025.
https://doi.org/10.3390/foods11142025
Chicago/Turabian Style
Dang, Bin, Wen-Gang Zhang, Jie Zhang, Xi-Juan Yang, and Huai-De Xu.
2022. "Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau" Foods 11, no. 14: 2025.
https://doi.org/10.3390/foods11142025
APA Style
Dang, B., Zhang, W.-G., Zhang, J., Yang, X.-J., & Xu, H.-D.
(2022). Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau. Foods, 11(14), 2025.
https://doi.org/10.3390/foods11142025