APA (7th ed.) Citation

Chuah, A. M., Lee, Y., Yamaguchi, T., Takamura, H., Yin, L., & Matoba, T. (2008). Effect of cooking on the antioxidant properties of coloured peppers. Food chemistry, 111(1), 20-28. https://doi.org/10.1016/j.foodchem.2008.03.022

Chicago Style (17th ed.) Citation

Chuah, Ai Mey, Ya-Chi Lee, Tomoko Yamaguchi, Hitoshi Takamura, Li-Jun Yin, and Teruyoshi Matoba. "Effect of Cooking on the Antioxidant Properties of Coloured Peppers." Food Chemistry 111, no. 1 (2008): 20-28. https://doi.org/10.1016/j.foodchem.2008.03.022.

MLA (9th ed.) Citation

Chuah, Ai Mey, et al. "Effect of Cooking on the Antioxidant Properties of Coloured Peppers." Food Chemistry, vol. 111, no. 1, 2008, pp. 20-28, https://doi.org/10.1016/j.foodchem.2008.03.022.