APA (7th ed.) Citation

Hajira, B., & Khan, I. (2022). Effect of sorghum and barley-containing bread on plasma total polyphenols, antioxidant status and inflammation in healthy subjects. Journal of food science and technology, 59(12), 4935-4944. https://doi.org/10.1007/s13197-022-05582-2

Chicago Style (17th ed.) Citation

Hajira, Bibi, and Imran Khan. "Effect of Sorghum and Barley-containing Bread on Plasma Total Polyphenols, Antioxidant Status and Inflammation in Healthy Subjects." Journal of Food Science and Technology 59, no. 12 (2022): 4935-4944. https://doi.org/10.1007/s13197-022-05582-2.

MLA (9th ed.) Citation

Hajira, Bibi, and Imran Khan. "Effect of Sorghum and Barley-containing Bread on Plasma Total Polyphenols, Antioxidant Status and Inflammation in Healthy Subjects." Journal of Food Science and Technology, vol. 59, no. 12, 2022, pp. 4935-4944, https://doi.org/10.1007/s13197-022-05582-2.