APA (7th ed.) Citation

Daniali, G., Selamat, J., Sanny, M., & Tan, C. P. (2018). Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system. Elsevier.

Chicago Style (17th ed.) Citation

Daniali, Gisia, Jinap Selamat, Maimunah Sanny, and Chin Ping Tan. Effect of Amino Acids and Frequency of Reuse Frying Oils at Different Temperature on Acrylamide Formation in Palm Olein and Soy Bean Oils via Modeling System. Elsevier, 2018.

MLA (9th ed.) Citation

Daniali, Gisia, et al. Effect of Amino Acids and Frequency of Reuse Frying Oils at Different Temperature on Acrylamide Formation in Palm Olein and Soy Bean Oils via Modeling System. Elsevier, 2018.