APA (7th ed.) Citation

Hamidi, E. N., Hajeb, P., Selamat, J., Lee, S. Y., & Abdull Razis, A. F. (2021). Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in grilled meat: The effects of meat doneness and fat content. Multidisciplinary Digital Publishing Institute.

Chicago Style (17th ed.) Citation

Hamidi, Elliyana Nadia, Parvaneh Hajeb, Jinap Selamat, Soo Yee Lee, and Ahmad Faizal Abdull Razis. Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Meat: The Effects of Meat Doneness and Fat Content. Multidisciplinary Digital Publishing Institute, 2021.

MLA (9th ed.) Citation

Hamidi, Elliyana Nadia, et al. Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Meat: The Effects of Meat Doneness and Fat Content. Multidisciplinary Digital Publishing Institute, 2021.