Sun, J. (2015). Free and bound phenolic acid contents of Michigan-grown wheat varieties and retention during cookie baking. https://doi.org/doi:10.25335/M5670B
Chicago Style (17th ed.) CitationSun, Jingwei. Free and Bound Phenolic Acid Contents of Michigan-grown Wheat Varieties and Retention During Cookie Baking. 2015. https://doi.org/doi:10.25335/M5670B.
MLA (9th ed.) CitationSun, Jingwei. Free and Bound Phenolic Acid Contents of Michigan-grown Wheat Varieties and Retention During Cookie Baking. 2015. https://doi.org/doi:10.25335/M5670B.
Warning: These citations may not always be 100% accurate.