Bai, X.; Zhang, M.; Zhang, Y.; Zhang, Y.; Guo, X.; Huo, R.
Effects of Pretreatment on the Volatile Composition, Amino Acid, and Fatty Acid Content of Oat Bran. Foods 2022, 11, 3070.
https://doi.org/10.3390/foods11193070
AMA Style
Bai X, Zhang M, Zhang Y, Zhang Y, Guo X, Huo R.
Effects of Pretreatment on the Volatile Composition, Amino Acid, and Fatty Acid Content of Oat Bran. Foods. 2022; 11(19):3070.
https://doi.org/10.3390/foods11193070
Chicago/Turabian Style
Bai, Xue, Meili Zhang, Yuanyuan Zhang, Yakun Zhang, Xinyue Guo, and Rui Huo.
2022. "Effects of Pretreatment on the Volatile Composition, Amino Acid, and Fatty Acid Content of Oat Bran" Foods 11, no. 19: 3070.
https://doi.org/10.3390/foods11193070
APA Style
Bai, X., Zhang, M., Zhang, Y., Zhang, Y., Guo, X., & Huo, R.
(2022). Effects of Pretreatment on the Volatile Composition, Amino Acid, and Fatty Acid Content of Oat Bran. Foods, 11(19), 3070.
https://doi.org/10.3390/foods11193070