Boosting the antioxidant potential of pasta by a premature stop mutation in wheat keto-acythiolase-2.

MLA

Zhang, Guo-Liang, et al. “Boosting the Antioxidant Potential of Pasta by a Premature Stop Mutation in Wheat Keto-Acythiolase-2.” Food Chemistry, vol. 385, Aug. 2022, p. 132634. EBSCOhost, https://doi.org/10.1016/j.foodchem.2022.132634.

APA

Zhang, G.-L., Zhou, P.-C., Gong, Y.-L., Li, X.-M., Yan, Y., Rasheed, A., Ibba, M. I., & Gou, J.-Y. (2022). Boosting the antioxidant potential of pasta by a premature stop mutation in wheat keto-acythiolase-2. Food Chemistry, 385, 132634. https://doi.org/10.1016/j.foodchem.2022.132634

Chicago

Zhang, Guo-Liang, Peng-Cheng Zhou, Yi-Lin Gong, Xiao-Ming Li, Yan Yan, Awais Rasheed, Maria Itria Ibba, and Jin-Ying Gou. 2022. “Boosting the Antioxidant Potential of Pasta by a Premature Stop Mutation in Wheat Keto-Acythiolase-2.” Food Chemistry 385 (August): 132634. doi:10.1016/j.foodchem.2022.132634.