APA (7th ed.) Citation

Kavousi, P., Mirhosseini, H., Ghazali, H., & Ariffin, A. A. (2015). Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition. Elsevier.

Chicago Style (17th ed.) Citation

Kavousi, Parviz, Hamed Mirhosseini, Hasanah Ghazali, and Abdul Azis Ariffin. Formation and Reduction of 5-hydroxymethylfurfural at Frying Temperature in Model System as a Function of Amino Acid and Sugar Composition. Elsevier, 2015.

MLA (9th ed.) Citation

Kavousi, Parviz, et al. Formation and Reduction of 5-hydroxymethylfurfural at Frying Temperature in Model System as a Function of Amino Acid and Sugar Composition. Elsevier, 2015.