Li, H.; Mao, Y.; Ma, D.; Li, H.; Liu, R.; Siriamornpun, S.
Impact of Cooking Methods on Phenolic Acid Composition, Antioxidant Activity, and Starch Digestibility of Chinese Triticale Porridges: A Comparative Study between Atmospheric Pressure and High Pressure Boiling. Foods 2024, 13, 230.
https://doi.org/10.3390/foods13020230
AMA Style
Li H, Mao Y, Ma D, Li H, Liu R, Siriamornpun S.
Impact of Cooking Methods on Phenolic Acid Composition, Antioxidant Activity, and Starch Digestibility of Chinese Triticale Porridges: A Comparative Study between Atmospheric Pressure and High Pressure Boiling. Foods. 2024; 13(2):230.
https://doi.org/10.3390/foods13020230
Chicago/Turabian Style
Li, Hua, Yurong Mao, Danni Ma, Hua Li, Ruixin Liu, and Sirithon Siriamornpun.
2024. "Impact of Cooking Methods on Phenolic Acid Composition, Antioxidant Activity, and Starch Digestibility of Chinese Triticale Porridges: A Comparative Study between Atmospheric Pressure and High Pressure Boiling" Foods 13, no. 2: 230.
https://doi.org/10.3390/foods13020230
APA Style
Li, H., Mao, Y., Ma, D., Li, H., Liu, R., & Siriamornpun, S.
(2024). Impact of Cooking Methods on Phenolic Acid Composition, Antioxidant Activity, and Starch Digestibility of Chinese Triticale Porridges: A Comparative Study between Atmospheric Pressure and High Pressure Boiling. Foods, 13(2), 230.
https://doi.org/10.3390/foods13020230
