APA (7th ed.) Citation

Mizuno, N., Noshima, Y., & Toda, T. (2024). Relationship between black soybean polyphenols and seed coat color during boiling process. FOOD SCIENCE AND TECHNOLOGY RESEARCH, 30(5), 591-598. https://doi.org/10.3136/fstr.FSTR-D-24-00042

Chicago Style (17th ed.) Citation

Mizuno, Naho, Yuka Noshima, and Toshiya Toda. "Relationship Between Black Soybean Polyphenols and Seed Coat Color During Boiling Process." FOOD SCIENCE AND TECHNOLOGY RESEARCH 30, no. 5 (2024): 591-598. https://doi.org/10.3136/fstr.FSTR-D-24-00042.

MLA (9th ed.) Citation

Mizuno, Naho, et al. "Relationship Between Black Soybean Polyphenols and Seed Coat Color During Boiling Process." FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol. 30, no. 5, 2024, pp. 591-598, https://doi.org/10.3136/fstr.FSTR-D-24-00042.