Prabakaran, M.; Lee, K.-J.; An, Y.; Kwon, C.; Kim, S.; Yang, Y.; Ahmad, A.; Kim, S.-H.; Chung, I.-M.
Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration. Molecules 2018, 23, 2713.
https://doi.org/10.3390/molecules23102713
AMA Style
Prabakaran M, Lee K-J, An Y, Kwon C, Kim S, Yang Y, Ahmad A, Kim S-H, Chung I-M.
Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration. Molecules. 2018; 23(10):2713.
https://doi.org/10.3390/molecules23102713
Chicago/Turabian Style
Prabakaran, Mayakrishnan, Kyoung-Jin Lee, Yeonju An, Chang Kwon, Soyeon Kim, Yujin Yang, Ateeque Ahmad, Seung-Hyun Kim, and Ill-Min Chung.
2018. "Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration" Molecules 23, no. 10: 2713.
https://doi.org/10.3390/molecules23102713
APA Style
Prabakaran, M., Lee, K. -J., An, Y., Kwon, C., Kim, S., Yang, Y., Ahmad, A., Kim, S. -H., & Chung, I. -M.
(2018). Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration. Molecules, 23(10), 2713.
https://doi.org/10.3390/molecules23102713