Furuichi, T.; Abe, D.; Uchikawa, T.; Nagasaki, T.; Kanou, M.; Kasuga, J.; Matsumoto, S.; Tsurunaga, Y.
Comparison of Nutritional Composition and Antioxidant Properties of Pulverized and Unutilized Portions of Waxy Barley. Foods 2023, 12, 2639.
https://doi.org/10.3390/foods12142639
AMA Style
Furuichi T, Abe D, Uchikawa T, Nagasaki T, Kanou M, Kasuga J, Matsumoto S, Tsurunaga Y.
Comparison of Nutritional Composition and Antioxidant Properties of Pulverized and Unutilized Portions of Waxy Barley. Foods. 2023; 12(14):2639.
https://doi.org/10.3390/foods12142639
Chicago/Turabian Style
Furuichi, Tsugumi, Daigo Abe, Takuya Uchikawa, Toshihiro Nagasaki, Mina Kanou, Junko Kasuga, Shingo Matsumoto, and Yoko Tsurunaga.
2023. "Comparison of Nutritional Composition and Antioxidant Properties of Pulverized and Unutilized Portions of Waxy Barley" Foods 12, no. 14: 2639.
https://doi.org/10.3390/foods12142639
APA Style
Furuichi, T., Abe, D., Uchikawa, T., Nagasaki, T., Kanou, M., Kasuga, J., Matsumoto, S., & Tsurunaga, Y.
(2023). Comparison of Nutritional Composition and Antioxidant Properties of Pulverized and Unutilized Portions of Waxy Barley. Foods, 12(14), 2639.
https://doi.org/10.3390/foods12142639
