APA (7th ed.) Citation

Wong, Y. H., Goh, K. M., Nyam, K. L., Nehdi, I. A., Sbihi, H. M., & Tan, C. P. (2019). Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying. Elsevier.

Chicago Style (17th ed.) Citation

Wong, Yu Hua, Kok Ming Goh, Kar Lin Nyam, Imededdine Arbi Nehdi, Hassen Mohamed Sbihi, and Chin Ping Tan. Effects of Natural and Synthetic Antioxidants on Changes in 3-MCPD Esters and Glycidyl Ester in Palm Olein During Deep-fat Frying. Elsevier, 2019.

MLA (9th ed.) Citation

Wong, Yu Hua, et al. Effects of Natural and Synthetic Antioxidants on Changes in 3-MCPD Esters and Glycidyl Ester in Palm Olein During Deep-fat Frying. Elsevier, 2019.