LIANG, H., GAO, H., JING, Z., & ZENG, W. Effects of Tea Polyphenols on the Physicochemical Properties, Texture, and Flavor Characteristics of Crackers and Their Regulatory Effects on the Maillard Reaction. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationLIANG, Hengyu, Haoxiang GAO, Zan JING, and Weicai ZENG. Effects of Tea Polyphenols on the Physicochemical Properties, Texture, and Flavor Characteristics of Crackers and Their Regulatory Effects on the Maillard Reaction. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationLIANG, Hengyu, et al. Effects of Tea Polyphenols on the Physicochemical Properties, Texture, and Flavor Characteristics of Crackers and Their Regulatory Effects on the Maillard Reaction. The editorial department of Science and Technology of Food Industry.