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
Chicagoスタイル(17版)引用形式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(8版)引用形式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: この引用は必ずしも正確ではありません.