Enhancement of the release of phenolic compounds from white and black Qingke bran by autoclaving and fermentation treatments

MLA

Caian He, et al. “Enhancement of the Release of Phenolic Compounds from White and Black Qingke Bran by Autoclaving and Fermentation Treatments.” Food Bioscience, vol. 53, June 2023, p. 102696. EBSCOhost, https://doi.org/10.1016/j.fbio.2023.102696.

APA

Caian He, Xiaojiao Liu, Haiyan Zhang, Tingting Mu, Yuhong Zhang, Xuechun Ren, Lin Han, & Min Wang. (2023). Enhancement of the release of phenolic compounds from white and black Qingke bran by autoclaving and fermentation treatments. Food Bioscience, 53, 102696. https://doi.org/10.1016/j.fbio.2023.102696

Chicago

Caian He, Xiaojiao Liu, Haiyan Zhang, Tingting Mu, Yuhong Zhang, Xuechun Ren, Lin Han, and Min Wang. 2023. “Enhancement of the Release of Phenolic Compounds from White and Black Qingke Bran by Autoclaving and Fermentation Treatments.” Food Bioscience 53 (June): 102696. doi:10.1016/j.fbio.2023.102696.