Processing of Sorghum (Sorghum bicolor) and Sorghum Products Alters Procyanidin Oligomer and Polymer Distribution and Content

MLA

Joseph M. Awika, et al. “Processing of Sorghum (Sorghum Bicolor) and Sorghum Products Alters Procyanidin Oligomer and Polymer Distribution and Content.” Journal of Agricultural and Food Chemistry, vol. 51, July 2003, pp. 5516–21. EBSCOhost, https://doi.org/10.1021/jf0343128.

APA

Joseph M. Awika, Liwei Gu, Lloyd W. Rooney, Linda Dykes, & Ronald L. Prior. (2003). Processing of Sorghum (Sorghum bicolor) and Sorghum Products Alters Procyanidin Oligomer and Polymer Distribution and Content. Journal of Agricultural and Food Chemistry, 51, 5516–5521. https://doi.org/10.1021/jf0343128

Chicago

Joseph M. Awika, Liwei Gu, Lloyd W. Rooney, Linda Dykes, and Ronald L. Prior. 2003. “Processing of Sorghum (Sorghum Bicolor) and Sorghum Products Alters Procyanidin Oligomer and Polymer Distribution and Content.” Journal of Agricultural and Food Chemistry 51 (July): 5516–21. doi:10.1021/jf0343128.