APA引文

Tan, H. W. (2009). Rheology and stability of olive oil cream emulsion stabilized by sucrose fatty acid esters nonionic surfactants.

Chicago Style (17th ed.) Citation

Tan, Hsiao Wei. Rheology and Stability of Olive Oil Cream Emulsion Stabilized by Sucrose Fatty Acid Esters Nonionic Surfactants. 2009.

MLA引文

Tan, Hsiao Wei. Rheology and Stability of Olive Oil Cream Emulsion Stabilized by Sucrose Fatty Acid Esters Nonionic Surfactants. 2009.

警告：这些引文格式不一定是100％准确.