Cite
Nutritional composition and flavonoids content of flour from different buckwheat cultivars.
MLA
Peiyou Qin, et al. “Nutritional Composition and Flavonoids Content of Flour from Different Buckwheat Cultivars.” International Journal of Food Science & Technology, vol. 45, no. 5, May 2010, pp. 951–58. EBSCOhost, https://doi.org/10.1111/j.1365-2621.2010.02231.x.
APA
Peiyou Qin, Qiang Wang, Fang Shan, Zhaohua Hou, & Guixing Ren. (2010). Nutritional composition and flavonoids content of flour from different buckwheat cultivars. International Journal of Food Science & Technology, 45(5), 951–958. https://doi.org/10.1111/j.1365-2621.2010.02231.x
Chicago
Peiyou Qin, Qiang Wang, Fang Shan, Zhaohua Hou, and Guixing Ren. 2010. “Nutritional Composition and Flavonoids Content of Flour from Different Buckwheat Cultivars.” International Journal of Food Science & Technology 45 (5): 951–58. doi:10.1111/j.1365-2621.2010.02231.x.