Wu, L., & Wang, A. The Heating Under Micro Variable Pressure (HUMVP) Process to Decrease the Level of Saponin in Quinoa: Evidence of the Antioxidation and the Inhibitory Activity of α-Amylase and α-Glucosidase. MDPI AG.
Chicago Style (17th ed.) CitationWu, Ligen, and Anna Wang. The Heating Under Micro Variable Pressure (HUMVP) Process to Decrease the Level of Saponin in Quinoa: Evidence of the Antioxidation and the Inhibitory Activity of α-Amylase and α-Glucosidase. MDPI AG.
MLA (9th ed.) CitationWu, Ligen, and Anna Wang. The Heating Under Micro Variable Pressure (HUMVP) Process to Decrease the Level of Saponin in Quinoa: Evidence of the Antioxidation and the Inhibitory Activity of α-Amylase and α-Glucosidase. MDPI AG.
Warning: These citations may not always be 100% accurate.