APA (7th ed.) Citation

Abdul Hamid, A., Kerk, C. W., Osman, A., & Misran, A. (2009). Effect of boiling and stir frying on total phenolics, carotenoids and radical scavenging activity of pumpkin (Cucurbita moschato). Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Abdul Hamid, Azizah, Chai Wee Kerk, Azizah Osman, and Azizah Misran. Effect of Boiling and Stir Frying on Total Phenolics, Carotenoids and Radical Scavenging Activity of Pumpkin (Cucurbita Moschato). Faculty of Food Science and Technology, Universiti Putra Malaysia, 2009.

MLA (9th ed.) Citation

Abdul Hamid, Azizah, et al. Effect of Boiling and Stir Frying on Total Phenolics, Carotenoids and Radical Scavenging Activity of Pumpkin (Cucurbita Moschato). Faculty of Food Science and Technology, Universiti Putra Malaysia, 2009.