APA Zitierstil

Xu, J., Zhao, Q., Qu, Y., & Ye, F. (2013). Free radical scavenging activity of peptide fractions from defatted soybean meal hydrolysates evaluated by electron spin resonance. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 19(6), 557. https://doi.org/10.1177/1082013212469612

Chicago Zitierstil

Xu, Jing, Qingshan Zhao, Yanyan Qu, und Fei Ye. "Free Radical Scavenging Activity of Peptide Fractions from Defatted Soybean Meal Hydrolysates Evaluated by Electron Spin Resonance." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 19, no. 6 (2013): 557. https://dx.doi.org/10.1177/1082013212469612.

MLA Zitierstil

Xu, Jing, et al. "Free Radical Scavenging Activity of Peptide Fractions from Defatted Soybean Meal Hydrolysates Evaluated by Electron Spin Resonance." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 19, no. 6, 2013, p. 557.