Style de citation APA

Cheong, A. M., Tan, C. P., & Nyam, K. L. (2018). Emulsifying conditions and processing parameters optimisation of kenaf seed oil-in-water nanoemulsions stabilised by ternary emulsifier mixtures. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 24(5), 404. https://doi.org/10.1177/1082013218760882

Style de citation Chicago

Cheong, Ai M., Chin P. Tan, et Kar L. Nyam. "Emulsifying Conditions and Processing Parameters Optimisation of Kenaf Seed Oil-in-water Nanoemulsions Stabilised by Ternary Emulsifier Mixtures." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 24, no. 5 (2018): 404. https://dx.doi.org/10.1177/1082013218760882.

Style de citation MLA

Cheong, Ai M., et al. "Emulsifying Conditions and Processing Parameters Optimisation of Kenaf Seed Oil-in-water Nanoemulsions Stabilised by Ternary Emulsifier Mixtures." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 24, no. 5, 2018, p. 404.