APA (7th ed.) Citation

Lim, H. N., Kassim, A., Huang, N. M., Radiman, S., Yarmo, M. A., Yeong, S. K., . . . Chiu, W. S. (2009). Three-component olive oil-in-water high internal phase emulsions stabilized by palm surfactant and their moisturizing properties. Taylor & Francis.

Chicago Style (17th ed.) Citation

Lim, Hong Ngee, Anuar Kassim, Nay Ming Huang, Shahidan Radiman, Mohd Ambar Yarmo, Shoot Kian Yeong, Poi Sim Khiew, and Wee Siong Chiu. Three-component Olive Oil-in-water High Internal Phase Emulsions Stabilized by Palm Surfactant and Their Moisturizing Properties. Taylor & Francis, 2009.

MLA (9th ed.) Citation

Lim, Hong Ngee, et al. Three-component Olive Oil-in-water High Internal Phase Emulsions Stabilized by Palm Surfactant and Their Moisturizing Properties. Taylor & Francis, 2009.