Wang, S.; Xu, X.; Wang, S.; Wang, J.; Peng, W.
Effects of Microwave Treatment on Structure, Functional Properties and Antioxidant Activities of Germinated Tartary Buckwheat Protein. Foods 2022, 11, 1373.
https://doi.org/10.3390/foods11101373
AMA Style
Wang S, Xu X, Wang S, Wang J, Peng W.
Effects of Microwave Treatment on Structure, Functional Properties and Antioxidant Activities of Germinated Tartary Buckwheat Protein. Foods. 2022; 11(10):1373.
https://doi.org/10.3390/foods11101373
Chicago/Turabian Style
Wang, Simeng, Xianmeng Xu, Shunmin Wang, Junzhen Wang, and Wenping Peng.
2022. "Effects of Microwave Treatment on Structure, Functional Properties and Antioxidant Activities of Germinated Tartary Buckwheat Protein" Foods 11, no. 10: 1373.
https://doi.org/10.3390/foods11101373
APA Style
Wang, S., Xu, X., Wang, S., Wang, J., & Peng, W.
(2022). Effects of Microwave Treatment on Structure, Functional Properties and Antioxidant Activities of Germinated Tartary Buckwheat Protein. Foods, 11(10), 1373.
https://doi.org/10.3390/foods11101373