Cite
Effect of superheated steam treatment on enzyme inactivation, morphostructural, physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour.
MLA
Wu, Chunsen, et al. “Effect of Superheated Steam Treatment on Enzyme Inactivation, Morphostructural, Physicochemical and Digestion Properties of Sand Rice (Agriophyllum Squarrosum) Flour.” Food Chemistry, vol. 450, Aug. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.139336.
APA
Wu, C., Gao, F., Jia, J., Guo, L., Zhang, C., & Qian, J.-Y. (2024). Effect of superheated steam treatment on enzyme inactivation, morphostructural, physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour. Food Chemistry, 450, N.PAG. https://doi.org/10.1016/j.foodchem.2024.139336
Chicago
Wu, Chunsen, Fan Gao, Juan Jia, Lunan Guo, Chen Zhang, and Jian-Ya Qian. 2024. “Effect of Superheated Steam Treatment on Enzyme Inactivation, Morphostructural, Physicochemical and Digestion Properties of Sand Rice (Agriophyllum Squarrosum) Flour.” Food Chemistry 450 (August): N.PAG. doi:10.1016/j.foodchem.2024.139336.