APA (7th ed.) Citation

Wang, H., Liu, Y., Wei, S., & Yan, Z. (2012). Application of response surface methodology to optimise supercritical carbon dioxide extraction of essential oil from Cyperus rotundus Linn. Food chemistry, 132(1), 582-587. https://doi.org/10.1016/j.foodchem.2011.10.075

Chicago Style (17th ed.) Citation

Wang, Hongwu, Yanqing Liu, Shoulian Wei, and Zijun Yan. "Application of Response Surface Methodology to Optimise Supercritical Carbon Dioxide Extraction of Essential Oil from Cyperus Rotundus Linn." Food Chemistry 132, no. 1 (2012): 582-587. https://doi.org/10.1016/j.foodchem.2011.10.075.

MLA (9th ed.) Citation

Wang, Hongwu, et al. "Application of Response Surface Methodology to Optimise Supercritical Carbon Dioxide Extraction of Essential Oil from Cyperus Rotundus Linn." Food Chemistry, vol. 132, no. 1, 2012, pp. 582-587, https://doi.org/10.1016/j.foodchem.2011.10.075.