WANG, M., ZHANG, H., LI, M., XU, H., ZHANG, T., ZHAO, W., & LEI, H. Effect of Roasting on Endogenous Functional Components and Antioxidant Activity of Walnuts with Shells. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationWANG, Mengyang, Hexin ZHANG, Mei LI, Huaide XU, Ting ZHANG, Wenge ZHAO, and Hongjie LEI. Effect of Roasting on Endogenous Functional Components and Antioxidant Activity of Walnuts with Shells. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationWANG, Mengyang, et al. Effect of Roasting on Endogenous Functional Components and Antioxidant Activity of Walnuts with Shells. The editorial department of Science and Technology of Food Industry.
Warning: These citations may not always be 100% accurate.