APA (7th ed.) Citation

Lim, H. S., Park, S. H., Ghafoor, K., Hwang, S. Y., & Park, J. (2011). Quality and antioxidant properties of bread containing turmeric ( Curcuma longa L.) cultivated in South Korea. Food chemistry, 124(4), 1577-1582. https://doi.org/10.1016/j.foodchem.2010.08.016

Chicago Style (17th ed.) Citation

Lim, Ho S., So H. Park, Kashif Ghafoor, Sung Y. Hwang, and Jiyong Park. "Quality and Antioxidant Properties of Bread Containing Turmeric ( Curcuma Longa L.) Cultivated in South Korea." Food Chemistry 124, no. 4 (2011): 1577-1582. https://doi.org/10.1016/j.foodchem.2010.08.016.

MLA (9th ed.) Citation

Lim, Ho S., et al. "Quality and Antioxidant Properties of Bread Containing Turmeric ( Curcuma Longa L.) Cultivated in South Korea." Food Chemistry, vol. 124, no. 4, 2011, pp. 1577-1582, https://doi.org/10.1016/j.foodchem.2010.08.016.