APA引文

Kavousi, P. (2014). Formation and reduction of 5-hydroxymethylfurfural during deep-fat frying of bananas.

Chicago Style (17th ed.) Citation

Kavousi, Parviz. Formation and Reduction of 5-hydroxymethylfurfural During Deep-fat Frying of Bananas. 2014.

MLA引文

Kavousi, Parviz. Formation and Reduction of 5-hydroxymethylfurfural During Deep-fat Frying of Bananas. 2014.

警告：这些引文格式不一定是100％准确.