APA (7th ed.) Citation

Mirhosseini, S. H., Tan, C. P., Aghlara, A., Sheikh Abdul Hamid, N., Yusof, S., & Boo, H. C. (2008). Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage. Elsevier.

Chicago Style (17th ed.) Citation

Mirhosseini, Seyed Hamed, Chin Ping Tan, Arezou Aghlara, Nazimah Sheikh Abdul Hamid, Salmah Yusof, and Huey Chern Boo. Influence of Pectin and CMC on Physical Stability, turbidity Loss Rate, Cloudiness and Flavor Release of Orange beverage Emulsion During Storage. Elsevier, 2008.

MLA (9th ed.) Citation

Mirhosseini, Seyed Hamed, et al. Influence of Pectin and CMC on Physical Stability, turbidity Loss Rate, Cloudiness and Flavor Release of Orange beverage Emulsion During Storage. Elsevier, 2008.