Jiang, S.; Yu, M.; Wang, Y.; Yin, W.; Jiang, P.; Qiu, B.; Qi, H.
Traditional Cooking Methods Affect Color, Texture and Bioactive Nutrients of Undaria pinnatifida. Foods 2022, 11, 1078.
https://doi.org/10.3390/foods11081078
AMA Style
Jiang S, Yu M, Wang Y, Yin W, Jiang P, Qiu B, Qi H.
Traditional Cooking Methods Affect Color, Texture and Bioactive Nutrients of Undaria pinnatifida. Foods. 2022; 11(8):1078.
https://doi.org/10.3390/foods11081078
Chicago/Turabian Style
Jiang, Shan, Meiqi Yu, Yingzhen Wang, Wei Yin, Pengfei Jiang, Bixiang Qiu, and Hang Qi.
2022. "Traditional Cooking Methods Affect Color, Texture and Bioactive Nutrients of Undaria pinnatifida" Foods 11, no. 8: 1078.
https://doi.org/10.3390/foods11081078
APA Style
Jiang, S., Yu, M., Wang, Y., Yin, W., Jiang, P., Qiu, B., & Qi, H.
(2022). Traditional Cooking Methods Affect Color, Texture and Bioactive Nutrients of Undaria pinnatifida. Foods, 11(8), 1078.
https://doi.org/10.3390/foods11081078