APA (7th ed.) Citation

Teoh, L., Lasekan, O., Mohd Adzahan, N., & Hashim, N. (2016). The effect of combinations of UV-C exposure with ascorbate and calcium chloride dips on the enzymatic activities and total phenolic content of minimally processed yam slices. Elsevier BV.

Chicago Style (17th ed.) Citation

Teoh, Lishing, Ola Lasekan, Noranizan Mohd Adzahan, and Norhashila Hashim. The Effect of Combinations of UV-C Exposure with Ascorbate and Calcium Chloride Dips on the Enzymatic Activities and Total Phenolic Content of Minimally Processed Yam Slices. Elsevier BV, 2016.

MLA (9th ed.) Citation

Teoh, Lishing, et al. The Effect of Combinations of UV-C Exposure with Ascorbate and Calcium Chloride Dips on the Enzymatic Activities and Total Phenolic Content of Minimally Processed Yam Slices. Elsevier BV, 2016.