Ma, Y.; Wang, C.; Liu, C.; Tan, J.; Ma, H.; Wang, J.
Physiochemical Responses of the Kernel Quality, Total Phenols and Antioxidant Enzymes of Walnut in Different Forms to the Low-Temperature Storage. Foods 2021, 10, 2027.
https://doi.org/10.3390/foods10092027
AMA Style
Ma Y, Wang C, Liu C, Tan J, Ma H, Wang J.
Physiochemical Responses of the Kernel Quality, Total Phenols and Antioxidant Enzymes of Walnut in Different Forms to the Low-Temperature Storage. Foods. 2021; 10(9):2027.
https://doi.org/10.3390/foods10092027
Chicago/Turabian Style
Ma, Yanping, Chaoye Wang, Chaobin Liu, Jiawei Tan, Huiling Ma, and Jin Wang.
2021. "Physiochemical Responses of the Kernel Quality, Total Phenols and Antioxidant Enzymes of Walnut in Different Forms to the Low-Temperature Storage" Foods 10, no. 9: 2027.
https://doi.org/10.3390/foods10092027
APA Style
Ma, Y., Wang, C., Liu, C., Tan, J., Ma, H., & Wang, J.
(2021). Physiochemical Responses of the Kernel Quality, Total Phenols and Antioxidant Enzymes of Walnut in Different Forms to the Low-Temperature Storage. Foods, 10(9), 2027.
https://doi.org/10.3390/foods10092027