PubAg

Main content area

MLA

Sharma, Amber, and Weibiao Zhou. "A Stability Study of Green Tea Catechins During the Biscuit Making Process." Food chemistry, v. 126,.2 pp. 568-573. doi: 10.1016/j.foodchem.2010.11.044

APA

Sharma, A., & Zhou, W. (2011). A stability study of green tea catechins during the biscuit making process. Food chemistry, 126, 568-573. doi: 10.1016/j.foodchem.2010.11.044

Chicago

Sharma, Amber, and Weibiao Zhou. "A stability study of green tea catechins during the biscuit making process" Food chemistry 126, no. 2 (2011): 568-573. doi: 10.1016/j.foodchem.2010.11.044