Preparation and Antioxidant Activities of Peanut (Arachin conarachin L.) Protein Peptides by Bacillus Subtilis Solid State Fermentation Method

MLA

Qing Li Yang, et al. “Preparation and Antioxidant Activities of Peanut (Arachin Conarachin L.) Protein Peptides by Bacillus Subtilis Solid State Fermentation Method.” Advanced Materials Research, Feb. 2014, pp. 601–04. EBSCOhost, https://doi.org/10.4028/www.scientific.net/amr.887-888.601.

APA

Qing Li Yang, Chu Shu Zhang, Jian Xiong Feng, Jie Sun, Jie Bi, Qiang Qiang Ming, & Li Na Yu. (2014). Preparation and Antioxidant Activities of Peanut (Arachin conarachin L.) Protein Peptides by Bacillus Subtilis Solid State Fermentation Method. Advanced Materials Research, 601–604. https://doi.org/10.4028/www.scientific.net/amr.887-888.601

Chicago

Qing Li Yang, Chu Shu Zhang, Jian Xiong Feng, Jie Sun, Jie Bi, Qiang Qiang Ming, and Li Na Yu. 2014. “Preparation and Antioxidant Activities of Peanut (Arachin Conarachin L.) Protein Peptides by Bacillus Subtilis Solid State Fermentation Method.” Advanced Materials Research, February, 601–4. doi:10.4028/www.scientific.net/amr.887-888.601.