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.) CitationZhou, 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.) CitationZhou, 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.