Noodle processing, storage time and cooking affect the antioxidant activities and phenolic compounds content of Qingke barley noodles.

MLA

Tuersuntuoheti, Tuohetisayipu, et al. “Noodle Processing, Storage Time and Cooking Affect the Antioxidant Activities and Phenolic Compounds Content of Qingke Barley Noodles.” International Journal of Food Science & Technology, vol. 55, no. 7, July 2020, pp. 2730–39. EBSCOhost, https://doi.org/10.1111/ijfs.14526.

APA

Tuersuntuoheti, T., Wang, Z., Duan, M., Asimi, S., Ren, X., Wang, Z., Zheng, Y., Wu, Y., Liang, S., & Zhang, M. (2020). Noodle processing, storage time and cooking affect the antioxidant activities and phenolic compounds content of Qingke barley noodles. International Journal of Food Science & Technology, 55(7), 2730–2739. https://doi.org/10.1111/ijfs.14526

Chicago

Tuersuntuoheti, Tuohetisayipu, Zhenhua Wang, Mengjie Duan, Sailimuhan Asimi, Xin Ren, Ziyuan Wang, Yanyan Zheng, Yan Wu, Shan Liang, and Min Zhang. 2020. “Noodle Processing, Storage Time and Cooking Affect the Antioxidant Activities and Phenolic Compounds Content of Qingke Barley Noodles.” International Journal of Food Science & Technology 55 (7): 2730–39. doi:10.1111/ijfs.14526.