Cite
Evaluation of Alliin, Saccharide Contents and Antioxidant Activities of Black Garlic during Thermal Processing.
MLA
Zhang, Zesheng, et al. “Evaluation of Alliin, Saccharide Contents and Antioxidant Activities of Black Garlic during Thermal Processing.” Journal of Food Biochemistry, vol. 39, no. 1, Feb. 2015, pp. 39–47. EBSCOhost, https://doi.org/10.1111/jfbc.12102.
APA
Zhang, Z., Lei, M., Liu, R., Gao, Y., Xu, M., & Zhang, M. (2015). Evaluation of Alliin, Saccharide Contents and Antioxidant Activities of Black Garlic during Thermal Processing. Journal of Food Biochemistry, 39(1), 39–47. https://doi.org/10.1111/jfbc.12102
Chicago
Zhang, Zesheng, Mengmeng Lei, Rui Liu, Yunfeng Gao, Mengying Xu, and Min Zhang. 2015. “Evaluation of Alliin, Saccharide Contents and Antioxidant Activities of Black Garlic during Thermal Processing.” Journal of Food Biochemistry 39 (1): 39–47. doi:10.1111/jfbc.12102.