Cite
Effects of fatty acid hydroperoxides produced by lipoxygenase in wheat cultivars during dough preparation on volatile compound formation.
MLA
Narisawa, Tomoyuki, et al. “Effects of Fatty Acid Hydroperoxides Produced by Lipoxygenase in Wheat Cultivars during Dough Preparation on Volatile Compound Formation.” Food Chemistry, vol. 443, June 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.138566.
APA
Narisawa, T., Sakai, K., Nakajima, H., Umino, M., Yamashita, H., Sugiyama, K., Kiribuchi-Otobe, C., Shiiba, K., Yamada, M., & Asakura, T. (2024). Effects of fatty acid hydroperoxides produced by lipoxygenase in wheat cultivars during dough preparation on volatile compound formation. Food Chemistry, 443, N.PAG. https://doi.org/10.1016/j.foodchem.2024.138566
Chicago
Narisawa, Tomoyuki, Koichiro Sakai, Hideo Nakajima, Marie Umino, Haruyuki Yamashita, Kenjiro Sugiyama, Chikako Kiribuchi-Otobe, Kiwamu Shiiba, Masaharu Yamada, and Tomiko Asakura. 2024. “Effects of Fatty Acid Hydroperoxides Produced by Lipoxygenase in Wheat Cultivars during Dough Preparation on Volatile Compound Formation.” Food Chemistry 443 (June): N.PAG. doi:10.1016/j.foodchem.2024.138566.