Kalam Azad, M.O.; Jeong, D.I.; Adnan, M.; Salitxay, T.; Heo, J.W.; Naznin, M.T.; Lim, J.D.; Cho, D.H.; Park, B.J.; Park, C.H.
Effect of Different Processing Methods on the Accumulation of the Phenolic Compounds and Antioxidant Profile of Broomcorn Millet (Panicum miliaceum L.) Flour. Foods 2019, 8, 230.
https://doi.org/10.3390/foods8070230
AMA Style
Kalam Azad MO, Jeong DI, Adnan M, Salitxay T, Heo JW, Naznin MT, Lim JD, Cho DH, Park BJ, Park CH.
Effect of Different Processing Methods on the Accumulation of the Phenolic Compounds and Antioxidant Profile of Broomcorn Millet (Panicum miliaceum L.) Flour. Foods. 2019; 8(7):230.
https://doi.org/10.3390/foods8070230
Chicago/Turabian Style
Kalam Azad, Md Obyedul, Da In Jeong, Md Adnan, Timnoy Salitxay, Jeong Won Heo, Most Tahera Naznin, Jung Dae Lim, Dong Ha Cho, Byoung Jae Park, and Cheol Ho Park.
2019. "Effect of Different Processing Methods on the Accumulation of the Phenolic Compounds and Antioxidant Profile of Broomcorn Millet (Panicum miliaceum L.) Flour" Foods 8, no. 7: 230.
https://doi.org/10.3390/foods8070230
APA Style
Kalam Azad, M. O., Jeong, D. I., Adnan, M., Salitxay, T., Heo, J. W., Naznin, M. T., Lim, J. D., Cho, D. H., Park, B. J., & Park, C. H.
(2019). Effect of Different Processing Methods on the Accumulation of the Phenolic Compounds and Antioxidant Profile of Broomcorn Millet (Panicum miliaceum L.) Flour. Foods, 8(7), 230.
https://doi.org/10.3390/foods8070230