Cite
The dynamic changes of ascorbic acid, tocopherols and antioxidant activity during germination of soya bean ( Glycine max).
MLA
Wang, Linzhen, et al. “The Dynamic Changes of Ascorbic Acid, Tocopherols and Antioxidant Activity during Germination of Soya Bean ( Glycine Max).” International Journal of Food Science & Technology, vol. 50, no. 11, Nov. 2015, pp. 2367–74. EBSCOhost, https://doi.org/10.1111/ijfs.12902.
APA
Wang, L., Wang, H., Lai, Q., Li, T., Fu, X., Guo, X., & Liu, R. H. (2015). The dynamic changes of ascorbic acid, tocopherols and antioxidant activity during germination of soya bean ( Glycine max). International Journal of Food Science & Technology, 50(11), 2367–2374. https://doi.org/10.1111/ijfs.12902
Chicago
Wang, Linzhen, Hong Wang, Qinrun Lai, Tong Li, Xiong Fu, Xinbo Guo, and Rui Hai Liu. 2015. “The Dynamic Changes of Ascorbic Acid, Tocopherols and Antioxidant Activity during Germination of Soya Bean ( Glycine Max).” International Journal of Food Science & Technology 50 (11): 2367–74. doi:10.1111/ijfs.12902.