Cite
Effect of boiling time on nutritional characteristics and antioxidant activities of Lentinus edodes and its broth.
MLA
Nie, Yuanyang, et al. “Effect of Boiling Time on Nutritional Characteristics and Antioxidant Activities of Lentinus Edodes and Its Broth.” CyTA: Journal of Food, vol. 18, no. 1, Jan. 2020, pp. 543–50. EBSCOhost, https://doi.org/10.1080/19476337.2020.1799077.
APA
Nie, Y., Yu, M., Zhou, H., Zhang, P., Yang, W., & Li, B. (2020). Effect of boiling time on nutritional characteristics and antioxidant activities of Lentinus edodes and its broth. CyTA: Journal of Food, 18(1), 543–550. https://doi.org/10.1080/19476337.2020.1799077
Chicago
Nie, Yuanyang, Mingjun Yu, Haoyu Zhou, Penghui Zhang, Wei Yang, and Bo Li. 2020. “Effect of Boiling Time on Nutritional Characteristics and Antioxidant Activities of Lentinus Edodes and Its Broth.” CyTA: Journal of Food 18 (1): 543–50. doi:10.1080/19476337.2020.1799077.