Zhu, L.; Yu, C.; Yin, X.; Wu, G.; Zhang, H.
Effects of Soaking on the Volatile Compounds, Textural Property, Phytochemical Contents, and Antioxidant Capacity of Brown Rice. Foods 2022, 11, 3699.
https://doi.org/10.3390/foods11223699
AMA Style
Zhu L, Yu C, Yin X, Wu G, Zhang H.
Effects of Soaking on the Volatile Compounds, Textural Property, Phytochemical Contents, and Antioxidant Capacity of Brown Rice. Foods. 2022; 11(22):3699.
https://doi.org/10.3390/foods11223699
Chicago/Turabian Style
Zhu, Ling, Chengtao Yu, Xianting Yin, Gangcheng Wu, and Hui Zhang.
2022. "Effects of Soaking on the Volatile Compounds, Textural Property, Phytochemical Contents, and Antioxidant Capacity of Brown Rice" Foods 11, no. 22: 3699.
https://doi.org/10.3390/foods11223699
APA Style
Zhu, L., Yu, C., Yin, X., Wu, G., & Zhang, H.
(2022). Effects of Soaking on the Volatile Compounds, Textural Property, Phytochemical Contents, and Antioxidant Capacity of Brown Rice. Foods, 11(22), 3699.
https://doi.org/10.3390/foods11223699