APA (7th ed.) Citation

Zhou, Q., Liang, W., Wan, J., & Wang, M. (2023). Spinach (Spinacia oleracea) microgreen prevents the formation of advanced glycation end products in model systems and breads. Current Research in Food Science, 6(100490-), . https://doi.org/10.1016/j.crfs.2023.100490

Chicago Style (17th ed.) Citation

Zhou, Qian, Wenxin Liang, Jiaqian Wan, and Mingfu Wang. "Spinach (Spinacia Oleracea) Microgreen Prevents the Formation of Advanced Glycation End Products in Model Systems and Breads." Current Research in Food Science 6, no. 100490- (2023). https://doi.org/10.1016/j.crfs.2023.100490.

MLA (9th ed.) Citation

Zhou, Qian, et al. "Spinach (Spinacia Oleracea) Microgreen Prevents the Formation of Advanced Glycation End Products in Model Systems and Breads." Current Research in Food Science, vol. 6, no. 100490-, 2023, https://doi.org/10.1016/j.crfs.2023.100490.