Cite
Chemical analysis of blue corn base malt and the effect of malting and roasting of blue corn malts on color and antioxidant compounds associated with antioxidant capacity.
MLA
Daniela Flores-Calderón, Alex María, et al. “Chemical Analysis of Blue Corn Base Malt and the Effect of Malting and Roasting of Blue Corn Malts on Color and Antioxidant Compounds Associated with Antioxidant Capacity.” Emirates Journal of Food & Agriculture (EJFA), vol. 34, no. 11, Nov. 2022, pp. 938–48. EBSCOhost, https://doi.org/10.9755/ejfa.2022.v34.i11.2953.
APA
Daniela Flores-Calderón, A. M., Hernández-Carapia, M. Á., Luna, H., Escalona-Buendía, H. B., & Verde-Calvo, J. R. (2022). Chemical analysis of blue corn base malt and the effect of malting and roasting of blue corn malts on color and antioxidant compounds associated with antioxidant capacity. Emirates Journal of Food & Agriculture (EJFA), 34(11), 938–948. https://doi.org/10.9755/ejfa.2022.v34.i11.2953
Chicago
Daniela Flores-Calderón, Alex María, Miguel Ángel Hernández-Carapia, Héctor Luna, Héctor Bernardo Escalona-Buendía, and José Ramón Verde-Calvo. 2022. “Chemical Analysis of Blue Corn Base Malt and the Effect of Malting and Roasting of Blue Corn Malts on Color and Antioxidant Compounds Associated with Antioxidant Capacity.” Emirates Journal of Food & Agriculture (EJFA) 34 (11): 938–48. doi:10.9755/ejfa.2022.v34.i11.2953.