APA引文

Mahzad Nafar. Oxidative stability of blended oil on deep-fried potato chips using different antioxidant.

Chicago Style (17th ed.) Citation

Mahzad Nafar. Oxidative Stability of Blended Oil on Deep-fried Potato Chips Using Different Antioxidant.

MLA引文

Mahzad Nafar. Oxidative Stability of Blended Oil on Deep-fried Potato Chips Using Different Antioxidant.

警告：這些引文格式不一定是100％准確.