Comparison of Functional Components and Antioxidant Activities of Soy Sauces Brewed with Different Raw Materials

MLA

Chunhui YANG, et al. “Comparison of Functional Components and Antioxidant Activities of Soy Sauces Brewed with Different Raw Materials.” Shipin Gongye Ke-Ji, vol. 44, no. 14, July 2023, pp. 318–25. EBSCOhost, https://doi.org/10.13386/j.issn1002-0306.2022100133.

APA

Chunhui YANG, Wenping WANG, Dandan XU, Yuqian CUI, Yan JU, Chunyan XU, & Xiaoting LÜ. (2023). Comparison of Functional Components and Antioxidant Activities of Soy Sauces Brewed with Different Raw Materials. Shipin Gongye Ke-Ji, 44(14), 318–325. https://doi.org/10.13386/j.issn1002-0306.2022100133

Chicago

Chunhui YANG, Wenping WANG, Dandan XU, Yuqian CUI, Yan JU, Chunyan XU, and Xiaoting LÜ. 2023. “Comparison of Functional Components and Antioxidant Activities of Soy Sauces Brewed with Different Raw Materials.” Shipin Gongye Ke-Ji 44 (14): 318–25. doi:10.13386/j.issn1002-0306.2022100133.