APA (7th ed.) Citation

Gao, P., Liu, R., Jin, Q., & Wang, X. (2021). Effects of processing methods on the chemical composition and antioxidant capacity of walnut (Juglans regia L.) oil. Food science & technology, 135, 109958. https://doi.org/10.1016/j.lwt.2020.109958

Chicago Style (17th ed.) Citation

Gao, Pan, Ruijie Liu, Qingzhe Jin, and Xingguo Wang. "Effects of Processing Methods on the Chemical Composition and Antioxidant Capacity of Walnut (Juglans Regia L.) Oil." Food Science & Technology 135 (2021): 109958. https://doi.org/10.1016/j.lwt.2020.109958.

MLA (9th ed.) Citation

Gao, Pan, et al. "Effects of Processing Methods on the Chemical Composition and Antioxidant Capacity of Walnut (Juglans Regia L.) Oil." Food Science & Technology, vol. 135, 2021, p. 109958, https://doi.org/10.1016/j.lwt.2020.109958.