Use of D-optimal combined design methodology to describe the effect of extraction parameters on the production of quinoa-barley malt extract by superheated water extraction.

MLA

Sabah, Samireh, et al. “Use of D-Optimal Combined Design Methodology to Describe the Effect of Extraction Parameters on the Production of Quinoa-Barley Malt Extract by Superheated Water Extraction.” Food Science & Nutrition, vol. 9, no. 4, Feb. 2021, pp. 2147–57. EBSCOhost, https://doi.org/10.1002/fsn3.2184.

APA

Sabah, S., Sharifan, A., Akhonzadeh Basti, A., Jannat, B., & TajAbadi Ebrahimi, M. (2021). Use of D-optimal combined design methodology to describe the effect of extraction parameters on the production of quinoa-barley malt extract by superheated water extraction. Food Science & Nutrition, 9(4), 2147–2157. https://doi.org/10.1002/fsn3.2184

Chicago

Sabah, Samireh, Anoshe Sharifan, Afshin Akhonzadeh Basti, Behrooz Jannat, and Maryam TajAbadi Ebrahimi. 2021. “Use of D-Optimal Combined Design Methodology to Describe the Effect of Extraction Parameters on the Production of Quinoa-Barley Malt Extract by Superheated Water Extraction.” Food Science & Nutrition 9 (4): 2147–57. doi:10.1002/fsn3.2184.