APA (7th ed.) Citation

MA, X., ZHANG, Y., HUANG, X., CHU, X., & YU, K. Effects of Different Processing Methods on the Quality Characteristics and Polyphenols Digestive Stability of Green Tea Noodles. The editorial department of Science and Technology of Food Industry.

Chicago Style (17th ed.) Citation

MA, Xiaoli, Yuan ZHANG, Xiaoxiu HUANG, Xiangbin CHU, and Kun YU. Effects of Different Processing Methods on the Quality Characteristics and Polyphenols Digestive Stability of Green Tea Noodles. The editorial department of Science and Technology of Food Industry.

MLA (9th ed.) Citation

MA, Xiaoli, et al. Effects of Different Processing Methods on the Quality Characteristics and Polyphenols Digestive Stability of Green Tea Noodles. The editorial department of Science and Technology of Food Industry.