QIN, Y., ZENG, P., FANG, D., & CHEN, L. Effect of Sea Buckthorn Pomace Addition on the Quality and Digestive Attributes of Noodles. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationQIN, Yongping, Peng ZENG, Dandan FANG, and Lin CHEN. Effect of Sea Buckthorn Pomace Addition on the Quality and Digestive Attributes of Noodles. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationQIN, Yongping, et al. Effect of Sea Buckthorn Pomace Addition on the Quality and Digestive Attributes of Noodles. The editorial department of Science and Technology of Food Industry.
Warning: These citations may not always be 100% accurate.