Shi, L., Mu, K., Arntfield, S. D., & Nickerson, M. T. (2017). Changes in levels of enzyme inhibitors during soaking and cooking for pulses available in Canada. J Food Sci Technol.
Stile di citazione ChicagoShi, Lan, Kaiwen Mu, Susan D. Arntfield, e Michael T. Nickerson. "Changes in Levels of Enzyme Inhibitors During Soaking and Cooking for Pulses Available in Canada." J Food Sci Technol 2017.
Citazione MLAShi, Lan, Kaiwen Mu, Susan D. Arntfield, e Michael T. Nickerson. "Changes in Levels of Enzyme Inhibitors During Soaking and Cooking for Pulses Available in Canada." J Food Sci Technol 2017.
Attenzione: Queste citazioni potrebbero non essere precise al 100%.