APA (7th ed.) Citation

Bhawamai, S., Lin, Y., Hou, Y., & Chen, Y. (2016). Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice / Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice. Food and Nutrition Research, 60(32941), 1. https://doi.org/10.3402/fnr.v60.32941

Chicago Style (17th ed.) Citation

Bhawamai, Sassy, YShyh-Hsiang Lin, Yuan-Yu Hou, and Yue-Hwa Chen. "Thermal Cooking Changes the Profile of Phenolic Compounds, but Does Not Attenuate the Anti-inflammatory Activities of Black Rice / Thermal Cooking Changes the Profile of Phenolic Compounds, but Does Not Attenuate the Anti-inflammatory Activities of Black Rice." Food and Nutrition Research 60, no. 32941 (2016): 1. https://doi.org/10.3402/fnr.v60.32941.

MLA (9th ed.) Citation

Bhawamai, Sassy, et al. "Thermal Cooking Changes the Profile of Phenolic Compounds, but Does Not Attenuate the Anti-inflammatory Activities of Black Rice / Thermal Cooking Changes the Profile of Phenolic Compounds, but Does Not Attenuate the Anti-inflammatory Activities of Black Rice." Food and Nutrition Research, vol. 60, no. 32941, 2016, p. 1, https://doi.org/10.3402/fnr.v60.32941.