APA引文

Ng, Z. X. (2009). The effect of cooking methods on antioxidant properties of selected local vegetables.

Chicago Style (17th ed.) Citation

Ng, Zhi Xiang. The Effect of Cooking Methods on Antioxidant Properties of Selected Local Vegetables. 2009.

MLA引文

Ng, Zhi Xiang. The Effect of Cooking Methods on Antioxidant Properties of Selected Local Vegetables. 2009.

警告：這些引文格式不一定是100％准確.