Cite
Effect of processing on the phenolics content and antioxidant properties of mung bean.
MLA
Zhang, Shu, et al. “Effect of Processing on the Phenolics Content and Antioxidant Properties of Mung Bean.” Cereal Chemistry, vol. 98, no. 2, Mar. 2021, pp. 355–66. EBSCOhost, https://doi.org/10.1002/cche.10375.
APA
Zhang, S., Feng, Y., Fu, T., Sheng, Y., Diao, J., & Wang, C. (2021). Effect of processing on the phenolics content and antioxidant properties of mung bean. Cereal Chemistry, 98(2), 355–366. https://doi.org/10.1002/cche.10375
Chicago
Zhang, Shu, Yu‐Chao Feng, Tian‐Xin Fu, Ya‐Nan Sheng, Jing‐Jing Diao, and Chang‐Yuan Wang. 2021. “Effect of Processing on the Phenolics Content and Antioxidant Properties of Mung Bean.” Cereal Chemistry 98 (2): 355–66. doi:10.1002/cche.10375.