Effect of thermal and non-thermal processing on antioxidant potential of cowpea seeds

MLA

Neelam Yadav, et al. “Effect of Thermal and Non-Thermal Processing on Antioxidant Potential of Cowpea Seeds.” International Journal of Food Properties, vol. 21, no. 1, Jan. 2018, pp. 437–51. EBSCOhost, https://doi.org/10.1080/10942912.2018.1431659.

APA

Neelam Yadav, Devinder Kaur, Ritika Malaviya, Monika Singh, Mahrukh Fatima, & Lovy Singh. (2018). Effect of thermal and non-thermal processing on antioxidant potential of cowpea seeds. International Journal of Food Properties, 21(1), 437–451. https://doi.org/10.1080/10942912.2018.1431659

Chicago

Neelam Yadav, Devinder Kaur, Ritika Malaviya, Monika Singh, Mahrukh Fatima, and Lovy Singh. 2018. “Effect of Thermal and Non-Thermal Processing on Antioxidant Potential of Cowpea Seeds.” International Journal of Food Properties 21 (1): 437–51. doi:10.1080/10942912.2018.1431659.