APA (7th ed.) Citation

XIONG, F., DAI, C., HOU, F., ZHU, P., HE, R., & MA, H. (2018). Study on the ageing method and antioxidant activity of black garlic residues. Czech Journal of Food Sciences, 36(1), 88-97. https://doi.org/10.17221/420/2016-CJFS

Chicago Style (17th ed.) Citation

XIONG, Feng, Chun-Hua DAI, Fu-Rong HOU, Pei-Pei ZHU, Rong-Hai HE, and Hai-Le MA. "Study on the Ageing Method and Antioxidant Activity of Black Garlic Residues." Czech Journal of Food Sciences 36, no. 1 (2018): 88-97. https://doi.org/10.17221/420/2016-CJFS.

MLA (9th ed.) Citation

XIONG, Feng, et al. "Study on the Ageing Method and Antioxidant Activity of Black Garlic Residues." Czech Journal of Food Sciences, vol. 36, no. 1, 2018, pp. 88-97, https://doi.org/10.17221/420/2016-CJFS.