Cite
HYDROLYSIS OF PHYTATE IN BROWN RICE-ADDED BREAD BY ADDITION OF CRUDE AND PURIFIED ASPERGILLUS NIGER PHYTASE PREPARATIONS DURING BREAD MAKING.
MLA
Matsuo, Akiko, et al. “Hydrolysis of Phytate in Brown Rice-Added Bread by Addition of Crude and Purified Aspergillus Niger Phytase Preparations during Bread Making.” Journal of Food Biochemistry, vol. 34, no. 1, Feb. 2010, pp. 195–205. EBSCOhost, https://doi.org/10.1111/j.1745-4514.2009.00274.x.
APA
Matsuo, A., Sato, K., Park, E. Y., Nakamura, Y., & Ohtsuki, K. (2010). Hydrolysis of Phytate in Brown Rice-Added Bread by Addition of Crude and Purified Aspergillus Niger Phytase Preparations during Bread Making. Journal of Food Biochemistry, 34(1), 195–205. https://doi.org/10.1111/j.1745-4514.2009.00274.x
Chicago
Matsuo, Akiko, Kenji Sato, Eun Young Park, Yasushi Nakamura, and Kozo Ohtsuki. 2010. “Hydrolysis of Phytate in Brown Rice-Added Bread by Addition of Crude and Purified Aspergillus Niger Phytase Preparations during Bread Making.” Journal of Food Biochemistry 34 (1): 195–205. doi:10.1111/j.1745-4514.2009.00274.x.