APA (7th ed.) Citation

Yu-kuo, T., Bo, Z., Han-shan, X., Jie, C., Lin, L., & Ling, C. (2020). Effect of tea polyphenols and matcha on aging behavior and digestibility of different types of fresh rice noodles during long-term storage. Academy of National Food and Strategic Reserves Administration.

Chicago Style (17th ed.) Citation

Yu-kuo, TANG, ZHENG Bo, XU Han-shan, CHEN Jie, LI Lin, and CHEN Ling. Effect of Tea Polyphenols and Matcha on Aging Behavior and Digestibility of Different Types of Fresh Rice Noodles During Long-term Storage. Academy of National Food and Strategic Reserves Administration, 2020.

MLA (9th ed.) Citation

Yu-kuo, TANG, et al. Effect of Tea Polyphenols and Matcha on Aging Behavior and Digestibility of Different Types of Fresh Rice Noodles During Long-term Storage. Academy of National Food and Strategic Reserves Administration, 2020.