Li, X.; Teng, W.; Liu, G.; Guo, F.; Xing, H.; Zhu, Y.; Li, J.
Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage. Foods 2022, 11, 2394.
https://doi.org/10.3390/foods11162394
AMA Style
Li X, Teng W, Liu G, Guo F, Xing H, Zhu Y, Li J.
Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage. Foods. 2022; 11(16):2394.
https://doi.org/10.3390/foods11162394
Chicago/Turabian Style
Li, Xiude, Wendi Teng, Guangmin Liu, Fengyu Guo, Hanzhu Xing, Yahui Zhu, and Jinwang Li.
2022. "Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage" Foods 11, no. 16: 2394.
https://doi.org/10.3390/foods11162394
APA Style
Li, X., Teng, W., Liu, G., Guo, F., Xing, H., Zhu, Y., & Li, J.
(2022). Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage. Foods, 11(16), 2394.
https://doi.org/10.3390/foods11162394