Cite
Emission of ethylene oxide during frying of foods in soybean oil
MLA
Lin, Jiune-Shyoung, et al. “Emission of Ethylene Oxide during Frying of Foods in Soybean Oil.” Food & Chemical Toxicology, vol. 45, no. 4, Apr. 2007, pp. 568–74. EBSCOhost, https://doi.org/10.1016/j.fct.2006.10.002.
APA
Lin, J.-S., Chuang, K. T., Huang, M.-S., & Wei, K.-M. (2007). Emission of ethylene oxide during frying of foods in soybean oil. Food & Chemical Toxicology, 45(4), 568–574. https://doi.org/10.1016/j.fct.2006.10.002
Chicago
Lin, Jiune-Shyoung, Karl T. Chuang, Mao-Sun Huang, and Kuo-Ming Wei. 2007. “Emission of Ethylene Oxide during Frying of Foods in Soybean Oil.” Food & Chemical Toxicology 45 (4): 568–74. doi:10.1016/j.fct.2006.10.002.