Effects of Domestic Cooking Methods on Physicochemical Properties, Bioactive Compounds and Antioxidant Activities of Vegetables: A Mini-Review.

MLA

Jiang, Shan, et al. “Effects of Domestic Cooking Methods on Physicochemical Properties, Bioactive Compounds and Antioxidant Activities of Vegetables: A Mini-Review.” Food Reviews International, vol. 39, no. 9, Dec. 2023, pp. 7004–18. EBSCOhost, https://doi.org/10.1080/87559129.2022.2132261.

APA

Jiang, S., Yu, M., Jiang, P., Nakamura, Y., & Qi, H. (2023). Effects of Domestic Cooking Methods on Physicochemical Properties, Bioactive Compounds and Antioxidant Activities of Vegetables: A Mini-Review. Food Reviews International, 39(9), 7004–7018. https://doi.org/10.1080/87559129.2022.2132261

Chicago

Jiang, Shan, Meiqi Yu, Pengfei Jiang, Yoshimasa Nakamura, and Hang Qi. 2023. “Effects of Domestic Cooking Methods on Physicochemical Properties, Bioactive Compounds and Antioxidant Activities of Vegetables: A Mini-Review.” Food Reviews International 39 (9): 7004–18. doi:10.1080/87559129.2022.2132261.