(2015). Investigation of lentil and mung bean seeds phenolic compounds and antioxidant capacity changes during germination. Food Research Journal, 25(2), 209-219.
MLA
. "Investigation of lentil and mung bean seeds phenolic compounds and antioxidant capacity changes during germination". Food Research Journal, 25, 2, 2015, 209-219.
HARVARD
(2015). 'Investigation of lentil and mung bean seeds phenolic compounds and antioxidant capacity changes during germination', Food Research Journal, 25(2), pp. 209-219.
VANCOUVER
Investigation of lentil and mung bean seeds phenolic compounds and antioxidant capacity changes during germination. Food Research Journal, 2015; 25(2): 209-219.
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