APA (7th ed.) Citation

Eamsobhana, P., Yoolek, A., & Yong, H. S. (2010). Effect of Thai ‘koi-hoi’ food flavoring on the viability and infectivity of the third-stage larvae of Angiostrongylus cantonensis (Nematoda: Angiostrongylidae). Elsevier.

Chicago Style (17th ed.) Citation

Eamsobhana, P., A. Yoolek, and Hoi Sen Yong. Effect of Thai ‘koi-hoi’ Food Flavoring on the Viability and Infectivity of the Third-stage Larvae of Angiostrongylus Cantonensis (Nematoda: Angiostrongylidae). Elsevier, 2010.

MLA (9th ed.) Citation

Eamsobhana, P., et al. Effect of Thai ‘koi-hoi’ Food Flavoring on the Viability and Infectivity of the Third-stage Larvae of Angiostrongylus Cantonensis (Nematoda: Angiostrongylidae). Elsevier, 2010.