APA (7th ed.) Citation

Koh, S. P., Arifin, N., Tan, C. P., Yusoff, M. S. A., Long, K., Idris, N. A., & Lai, O. M. (2008). Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings. Wiley-VCH Verlag GmbH & Co. KGaA.

Chicago Style (17th ed.) Citation

Koh, Soo Peng, Norlelawati Arifin, Chin Ping Tan, Mohd Suria Affandi Yusoff, Kamariah Long, Nor Aini Idris, and Oi Ming Lai. Rheological Properties, Oxidative Stability and Sensory Evaluation of Enzymatically Synthesized Medium- and Long-chain Triacylglycerol-based Salad Dressings. Wiley-VCH Verlag GmbH & Co. KGaA, 2008.

MLA (9th ed.) Citation

Koh, Soo Peng, et al. Rheological Properties, Oxidative Stability and Sensory Evaluation of Enzymatically Synthesized Medium- and Long-chain Triacylglycerol-based Salad Dressings. Wiley-VCH Verlag GmbH & Co. KGaA, 2008.