Cao, A., Yang, M., Hu, C., Abdelshafy, A. M., Bao, J., Yan, S., . . . Lu, X. Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of Ipomoea batatas (L.) Lam. Frontiers Media S.A.
Chicago Style (17th ed.) CitationCao, Anqi, et al. Effects of Different High Pressure Steaming Processes on Sensory Properties, Water-binding Capacity, Antioxidant and Aroma Compounds of Ipomoea Batatas (L.) Lam. Frontiers Media S.A.
MLA (9th ed.) CitationCao, Anqi, et al. Effects of Different High Pressure Steaming Processes on Sensory Properties, Water-binding Capacity, Antioxidant and Aroma Compounds of Ipomoea Batatas (L.) Lam. Frontiers Media S.A.
Warning: These citations may not always be 100% accurate.