Effects of Die Temperature and Repeated Extrusion on Chemical Components and Antioxidant Properties of Extruded White Ginseng

MLA

Gi-Hyung Ryu, et al. “Effects of Die Temperature and Repeated Extrusion on Chemical Components and Antioxidant Properties of Extruded White Ginseng.” Journal of the Korean Society of Food Science and Nutrition, vol. 43, Feb. 2014, pp. 258–64. EBSCOhost, https://doi.org/10.3746/jkfn.2014.43.2.258.

APA

Gi-Hyung Ryu, Kwan-Hyung Choi, & Ying Gui. (2014). Effects of Die Temperature and Repeated Extrusion on Chemical Components and Antioxidant Properties of Extruded White Ginseng. Journal of the Korean Society of Food Science and Nutrition, 43, 258–264. https://doi.org/10.3746/jkfn.2014.43.2.258

Chicago

Gi-Hyung Ryu, Kwan-Hyung Choi, and Ying Gui. 2014. “Effects of Die Temperature and Repeated Extrusion on Chemical Components and Antioxidant Properties of Extruded White Ginseng.” Journal of the Korean Society of Food Science and Nutrition 43 (February): 258–64. doi:10.3746/jkfn.2014.43.2.258.