APA (7th ed.) Citation

Khor, Y. P., Sim, B. I., Abas, F., Lai, O. M., Wang, Y., Nehdi, I. A., . . . Tan, C. P. (2020). Influence of carbohydrate- and protein-based foods on the formation of polar lipid fraction during deep-frying. Elsevier.

Chicago Style (17th ed.) Citation

Khor, Yih Phing, Biow Ing Sim, Faridah Abas, Oi Ming Lai, Yong Wang, Imededdine Arbi Nehdi, Hassen Mohamed Sbihi, Mohamed Mossad Gewik, and Chin Ping Tan. Influence of Carbohydrate- and Protein-based Foods on the Formation of Polar Lipid Fraction During Deep-frying. Elsevier, 2020.

MLA (9th ed.) Citation

Khor, Yih Phing, et al. Influence of Carbohydrate- and Protein-based Foods on the Formation of Polar Lipid Fraction During Deep-frying. Elsevier, 2020.