APA (7th ed.) Citation

Tan, P. Y., Tan, C. P., Abas, F., Ho, C. W., & Wan Mustapha, W. A. (2013). Reduction of saltiness and acrylamide levels in palm sugar-like flavouring through buffer modification and the addition of calcium chloride. MDPI.

Chicago Style (17th ed.) Citation

Tan, Phui Yee, Chin Ping Tan, Faridah Abas, Chun Wai Ho, and Wan Aida Wan Mustapha. Reduction of Saltiness and Acrylamide Levels in Palm Sugar-like Flavouring Through Buffer Modification and the Addition of Calcium Chloride. MDPI, 2013.

MLA (9th ed.) Citation

Tan, Phui Yee, et al. Reduction of Saltiness and Acrylamide Levels in Palm Sugar-like Flavouring Through Buffer Modification and the Addition of Calcium Chloride. MDPI, 2013.