APA (7th ed.) Citation

Goh, K. M., Wong, Y. H., Abas, F., Lai, O. M., Mat Yusoff, M., Tan, T. B., . . . Tan, C. P. (2020). Changes in 3-, 2-monochloropropandiol and glycidyl esters during a conventional baking system with addition of antioxidants. Multidisciplinary Digital Publishing Institute.

Chicago Style (17th ed.) Citation

Goh, Kok Ming, Yu Hua Wong, Faridah Abas, Oi Ming Lai, Masni Mat Yusoff, Tai Boon Tan, Yonghua Wang, Imededdine Arbi Nehdi, and Chin Ping Tan. Changes in 3-, 2-monochloropropandiol and Glycidyl Esters During a Conventional Baking System with Addition of Antioxidants. Multidisciplinary Digital Publishing Institute, 2020.

MLA (9th ed.) Citation

Goh, Kok Ming, et al. Changes in 3-, 2-monochloropropandiol and Glycidyl Esters During a Conventional Baking System with Addition of Antioxidants. Multidisciplinary Digital Publishing Institute, 2020.