APA (7th ed.) Citation

LIU, K., XU, L., WANG, C., LI, Z., & DENG, J. Effects of Cooking Treatment on the Changes of Polyphenol and Antioxidant Activity in Sorghum Rice and Its Exploration on the Flavor Enhancement Based on the Multi-omics Technique. The editorial department of Science and Technology of Food Industry.

Chicago Style (17th ed.) Citation

LIU, Ke, Lei XU, Changyuan WANG, Zhijiang LI, and Jingzhi DENG. Effects of Cooking Treatment on the Changes of Polyphenol and Antioxidant Activity in Sorghum Rice and Its Exploration on the Flavor Enhancement Based on the Multi-omics Technique. The editorial department of Science and Technology of Food Industry.

MLA (9th ed.) Citation

LIU, Ke, et al. Effects of Cooking Treatment on the Changes of Polyphenol and Antioxidant Activity in Sorghum Rice and Its Exploration on the Flavor Enhancement Based on the Multi-omics Technique. The editorial department of Science and Technology of Food Industry.