Gaya APA

al.], Y, L, [. (2015). Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods . : Elsevier.

Gaya MLA

al.], Yaoguang, Li, [et. "Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods". : Elsevier, 2015. e-journal.