Article Versions Notes

Yao X, Zheng X, Zhao R, Li Z, Shen H, Li T, Gu Z, Zhou Y, Xu N, Shi A, et al. Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting. Foods. 2021; 10(11):2762. https://doi.org/10.3390/foods10112762

Yao, Xinmiao, Xianzhe Zheng, Rui Zhao, Zhebin Li, Huifang Shen, Tie Li, Zhiyong Gu, Ye Zhou, Na Xu, Aimin Shi, and et al. 2021. "Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting" Foods 10, no. 11: 2762. https://doi.org/10.3390/foods10112762

Yao, X., Zheng, X., Zhao, R., Li, Z., Shen, H., Li, T., Gu, Z., Zhou, Y., Xu, N., Shi, A., Wang, Q., & Lu, S. (2021). Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting. Foods, 10(11), 2762. https://doi.org/10.3390/foods10112762