Cite
Enhancement of the yield of γ-aminobutyric acid by Aspergillus oryzae and antioxidant activities of rice bran through explosion puffing processing.
MLA
Wang, Jiaofei, et al. “Enhancement of the Yield of γ-Aminobutyric Acid by Aspergillus Oryzae and Antioxidant Activities of Rice Bran through Explosion Puffing Processing.” International Journal of Food Science & Technology, vol. 49, no. 5, May 2014, pp. 1420–24. EBSCOhost, https://doi.org/10.1111/ijfs.12478.
APA
Wang, J., Chen, G., Han, Y., Chen, Y., & Ye, R. (2014). Enhancement of the yield of γ-aminobutyric acid by Aspergillus oryzae and antioxidant activities of rice bran through explosion puffing processing. International Journal of Food Science & Technology, 49(5), 1420–1424. https://doi.org/10.1111/ijfs.12478
Chicago
Wang, Jiaofei, Gao Chen, Yong Han, Ye Chen, and Ran Ye. 2014. “Enhancement of the Yield of γ-Aminobutyric Acid by Aspergillus Oryzae and Antioxidant Activities of Rice Bran through Explosion Puffing Processing.” International Journal of Food Science & Technology 49 (5): 1420–24. doi:10.1111/ijfs.12478.