APA (7th ed.) Citation

Fang, Z., Wu, D., Yü, D., Ye, X., Liu, D., & Chen, J. (2011). Phenolic compounds in Chinese purple yam and changes during vacuum frying.

Chicago Style (17th ed.) Citation

Fang, Zhongxiang, D. Wu, D. Yü, X. Ye, D. Liu, and J. Chen. Phenolic Compounds in Chinese Purple Yam and Changes During Vacuum Frying. 2011.

MLA (9th ed.) Citation

Fang, Zhongxiang, et al. Phenolic Compounds in Chinese Purple Yam and Changes During Vacuum Frying. 2011.