Gaya APA

al.], S, A, A, [. (2016). Alteration of starch hydrolyzing enzyme inhibitory properties, antioxidant activities, and phenolic profile of clove buds (Syzygium aromaticum L.) by cooking duration (2016; 4(2)). : Wiley Periodicals, Inc..

Gaya MLA

al.], Stephen, A., Adefegha, [et. "Alteration of starch hydrolyzing enzyme inhibitory properties, antioxidant activities, and phenolic profile of clove buds (Syzygium aromaticum L.) by cooking duration". 2016; 4(2) : Wiley Periodicals, Inc., 2016. e-journal.