Li, Q.; Li, H.-T.; Bai, Y.-P.; Zhu, K.-R.; Huang, P.-H.
Effect of Thermal Treatment on the Physicochemical, Ultrastructural, and Antioxidant Characteristics of Euryale ferox Seeds and Flour. Foods 2022, 11, 2404.
https://doi.org/10.3390/foods11162404
AMA Style
Li Q, Li H-T, Bai Y-P, Zhu K-R, Huang P-H.
Effect of Thermal Treatment on the Physicochemical, Ultrastructural, and Antioxidant Characteristics of Euryale ferox Seeds and Flour. Foods. 2022; 11(16):2404.
https://doi.org/10.3390/foods11162404
Chicago/Turabian Style
Li, Qin, Hong-Tao Li, Yi-Peng Bai, Ke-Rui Zhu, and Ping-Hsiu Huang.
2022. "Effect of Thermal Treatment on the Physicochemical, Ultrastructural, and Antioxidant Characteristics of Euryale ferox Seeds and Flour" Foods 11, no. 16: 2404.
https://doi.org/10.3390/foods11162404
APA Style
Li, Q., Li, H.-T., Bai, Y.-P., Zhu, K.-R., & Huang, P.-H.
(2022). Effect of Thermal Treatment on the Physicochemical, Ultrastructural, and Antioxidant Characteristics of Euryale ferox Seeds and Flour. Foods, 11(16), 2404.
https://doi.org/10.3390/foods11162404