APA引文

2-s2.0-79851470429. (2011). Evaluation of the antioxidant potential of some Malaysian herbal aqueous extracts as compared with synthetic antioxidants and ascorbic acid in cakes. International Food Research Journal, 18(2), .

芝加哥风格引文

2-s2.0-79851470429. "Evaluation of the Antioxidant Potential of Some Malaysian Herbal Aqueous Extracts as Compared with Synthetic Antioxidants and Ascorbic Acid in Cakes." International Food Research Journal 18, no. 2 (2011).

MLA引文

2-s2.0-79851470429. "Evaluation of the Antioxidant Potential of Some Malaysian Herbal Aqueous Extracts as Compared with Synthetic Antioxidants and Ascorbic Acid in Cakes." International Food Research Journal, vol. 18, no. 2, 2011.