APA Zitierstil

Shi, K., Wang, P., Zhang, C., Lu, Z., Chen, M., & Lu, F. (2020). Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality. Food Sci Nutr.

Chicago Zitierstil

Shi, Kexin, Pei Wang, Chong Zhang, Zhaoxin Lu, Meirong Chen, und Fengxia Lu. "Effects of Anabaena Lipoxygenase On Whole Wheat Dough Properties and Bread Quality." Food Sci Nutr 2020.

MLA Zitierstil

Shi, Kexin, et al. "Effects of Anabaena Lipoxygenase On Whole Wheat Dough Properties and Bread Quality." Food Sci Nutr 2020.

Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.