Cite
EFFECT OF GARLIC OIL ON LIPID OXIDATION, FATTY ACID PROFILES AND MICROSTRUCTURE OF SALTED DUCK EGGS.
MLA
Harlina, Putri Widyanti, et al. “Effect of Garlic Oil on Lipid Oxidation, Fatty Acid Profiles and Microstructure of Salted Duck Eggs.” Journal of Food Processing & Preservation, vol. 39, no. 6, Dec. 2015, pp. 2897–911. EBSCOhost, https://doi.org/10.1111/jfpp.12541.
APA
Harlina, P. W., Shahzad, R., Ma, M., Geng, F., Wang, Q., He, L., Ding, S., & Qiu, N. (2015). Effect of Garlic Oil on Lipid Oxidation, Fatty Acid Profiles and Microstructure of Salted Duck Eggs. Journal of Food Processing & Preservation, 39(6), 2897–2911. https://doi.org/10.1111/jfpp.12541
Chicago
Harlina, Putri Widyanti, Raheel Shahzad, Meihu Ma, Fang Geng, Qingling Wang, Liyuan He, Shuqi Ding, and Ning Qiu. 2015. “Effect of Garlic Oil on Lipid Oxidation, Fatty Acid Profiles and Microstructure of Salted Duck Eggs.” Journal of Food Processing & Preservation 39 (6): 2897–2911. doi:10.1111/jfpp.12541.