APA (7th ed.) Citation

Wu, G., Shen, Y., Qi, Y., Zhang, H., Wang, L., Qian, H., . . . Johnson, S. (2018). Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum addition. Elsevier.

Chicago Style (17th ed.) Citation

Wu, G., Y. Shen, Y. Qi, H. Zhang, L. Wang, H. Qian, X. Qi, Y. Li, and Stuart Johnson. Improvement of in Vitro and Cellular Antioxidant Properties of Chinese Steamed Bread Through Sorghum Addition. Elsevier, 2018.

MLA (9th ed.) Citation

Wu, G., et al. Improvement of in Vitro and Cellular Antioxidant Properties of Chinese Steamed Bread Through Sorghum Addition. Elsevier, 2018.