APA (7th ed.) Citation

Kaida, S. T., Rahmat, A., & Ramli, N. S. (2017). Comparative evaluation of total phenolics, total flavonoids and antioxidant capacity of dried shrimp and fermented shrimp products. Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Kaida, S. T., A. Rahmat, and Nurul Shazini Ramli. Comparative Evaluation of Total Phenolics, Total Flavonoids and Antioxidant Capacity of Dried Shrimp and Fermented Shrimp Products. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2017.

MLA (9th ed.) Citation

Kaida, S. T., et al. Comparative Evaluation of Total Phenolics, Total Flavonoids and Antioxidant Capacity of Dried Shrimp and Fermented Shrimp Products. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2017.