APA (7th ed.) Citation

Fang, Z., Hu, Y., Liu, D., Chen, J., & Ye, X. (2008). Changes of phenolic acids and antioxidant activities during potherb mustard (Brassica juncea, Coss.) pickling. Elsevier BV.

Chicago Style (17th ed.) Citation

Fang, Zhongxiang, Y. Hu, D. Liu, J. Chen, and X. Ye. Changes of Phenolic Acids and Antioxidant Activities During Potherb Mustard (Brassica Juncea, Coss.) Pickling. Elsevier BV, 2008.

MLA (9th ed.) Citation

Fang, Zhongxiang, et al. Changes of Phenolic Acids and Antioxidant Activities During Potherb Mustard (Brassica Juncea, Coss.) Pickling. Elsevier BV, 2008.