APA (7th ed.) Citation

Yang, K., Hsu, F., Chen, C., Hsu, C., & Cheng, M. (2018). Quality Characterization and Oxidative Stability of Camellia Seed Oils Produced with Different Roasting Temperatures. Journal of Oleo Science, 67(4), 389-396. https://doi.org/10.5650/jos.ess17190

Chicago Style (17th ed.) Citation

Yang, Kai-Min, Fu-Lan Hsu, Chih-Wei Chen, Chin-Lin Hsu, and Ming-Ching Cheng. "Quality Characterization and Oxidative Stability of Camellia Seed Oils Produced with Different Roasting Temperatures." Journal of Oleo Science 67, no. 4 (2018): 389-396. https://doi.org/10.5650/jos.ess17190.

MLA (9th ed.) Citation

Yang, Kai-Min, et al. "Quality Characterization and Oxidative Stability of Camellia Seed Oils Produced with Different Roasting Temperatures." Journal of Oleo Science, vol. 67, no. 4, 2018, pp. 389-396, https://doi.org/10.5650/jos.ess17190.