Cite
The impact of reducing fatty acid desaturation on the composition and thermal stability of rapeseed oil.
MLA
Kaur, Harjeevan, et al. “The Impact of Reducing Fatty Acid Desaturation on the Composition and Thermal Stability of Rapeseed Oil.” Plant Biotechnology Journal, vol. 18, no. 4, Apr. 2020, pp. 983–91. EBSCOhost, https://doi.org/10.1111/pbi.13263.
APA
Kaur, H., Wang, L., Stawniak, N., Sloan, R., Erp, H., Eastmond, P., & Bancroft, I. (2020). The impact of reducing fatty acid desaturation on the composition and thermal stability of rapeseed oil. Plant Biotechnology Journal, 18(4), 983–991. https://doi.org/10.1111/pbi.13263
Chicago
Kaur, Harjeevan, Lihong Wang, Natalia Stawniak, Raymond Sloan, Harrie Erp, Peter Eastmond, and Ian Bancroft. 2020. “The Impact of Reducing Fatty Acid Desaturation on the Composition and Thermal Stability of Rapeseed Oil.” Plant Biotechnology Journal 18 (4): 983–91. doi:10.1111/pbi.13263.