Wei, Q.; Guo, Y.; Tu, K.; Zhu, X.; Xie, D.; Liu, X.
Eating Quality and In Vitro Digestibility of Brown Rice Improved by Ascorbic Acid Treatments. Foods 2023, 12, 1043.
https://doi.org/10.3390/foods12051043
AMA Style
Wei Q, Guo Y, Tu K, Zhu X, Xie D, Liu X.
Eating Quality and In Vitro Digestibility of Brown Rice Improved by Ascorbic Acid Treatments. Foods. 2023; 12(5):1043.
https://doi.org/10.3390/foods12051043
Chicago/Turabian Style
Wei, Qin, Yubao Guo, Kang Tu, Xiuling Zhu, Dan Xie, and Xinyu Liu.
2023. "Eating Quality and In Vitro Digestibility of Brown Rice Improved by Ascorbic Acid Treatments" Foods 12, no. 5: 1043.
https://doi.org/10.3390/foods12051043
APA Style
Wei, Q., Guo, Y., Tu, K., Zhu, X., Xie, D., & Liu, X.
(2023). Eating Quality and In Vitro Digestibility of Brown Rice Improved by Ascorbic Acid Treatments. Foods, 12(5), 1043.
https://doi.org/10.3390/foods12051043