Kayama, K.; Wei, R.; Zhang, Y.; Wu, F.; Su, Z.; Dong, J.; Liu, X.
Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles. Foods 2022, 11, 858.
https://doi.org/10.3390/foods11060858
AMA Style
Kayama K, Wei R, Zhang Y, Wu F, Su Z, Dong J, Liu X.
Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles. Foods. 2022; 11(6):858.
https://doi.org/10.3390/foods11060858
Chicago/Turabian Style
Kayama, Kayama, Ran Wei, Yuanping Zhang, Fenghua Wu, Zhucheng Su, Junjie Dong, and Xingquan Liu.
2022. "Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles" Foods 11, no. 6: 858.
https://doi.org/10.3390/foods11060858
APA Style
Kayama, K., Wei, R., Zhang, Y., Wu, F., Su, Z., Dong, J., & Liu, X.
(2022). Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles. Foods, 11(6), 858.
https://doi.org/10.3390/foods11060858