APA (7th ed.) Citation

Wong, Y. H., Muhamad, H., Abas, F., Lai, O. M., Nyam, K. L., & Tan, C. P. (2017). Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips. Elsevier.

Chicago Style (17th ed.) Citation

Wong, Yu Hua, Halimah Muhamad, Faridah Abas, Oi Ming Lai, Kar Lin Nyam, and Chin Ping Tan. Effects of Temperature and NaCl on the Formation of 3-MCPD Esters and Glycidyl Esters in Refined, Bleached and Deodorized Palm Olein During Deep-fat Frying of Potato Chips. Elsevier, 2017.

MLA (9th ed.) Citation

Wong, Yu Hua, et al. Effects of Temperature and NaCl on the Formation of 3-MCPD Esters and Glycidyl Esters in Refined, Bleached and Deodorized Palm Olein During Deep-fat Frying of Potato Chips. Elsevier, 2017.