2-s2.0-85101936710. (2020). In vitro starch hydrolysis and estimated glycaemic index of biscuits from unripe banana peel flour. Journal of Nutritional Science and Vitaminology, 66, . https://doi.org/10.3177/jnsv.66.S234
芝加哥风格引文2-s2.0-85101936710. "In Vitro Starch Hydrolysis and Estimated Glycaemic Index of Biscuits from Unripe Banana Peel Flour." Journal of Nutritional Science and Vitaminology 66 (2020). https://doi.org/10.3177/jnsv.66.S234.
MLA引文2-s2.0-85101936710. "In Vitro Starch Hydrolysis and Estimated Glycaemic Index of Biscuits from Unripe Banana Peel Flour." Journal of Nutritional Science and Vitaminology, vol. 66, 2020, https://doi.org/10.3177/jnsv.66.S234.
警告：这些引文格式不一定是100％准确.