APA (7th ed.) Citation

Tan, Y. S., Baskaran, A., Nallathamby, N., Chua, K. H., Kuppusamy, U. R., & Sabaratnam, V. (2015). Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.). Springer Verlag (Germany).

Chicago Style (17th ed.) Citation

Tan, Yee Shin, Asweni Baskaran, Neeranjini Nallathamby, Kek Heng Chua, Umah Rani Kuppusamy, and Vikineswary Sabaratnam. Influence of Customized Cooking Methods on the Phenolic Contents and Antioxidant Activities of Selected Species of Oyster Mushrooms (Pleurotus Spp.). Springer Verlag (Germany), 2015.

MLA (9th ed.) Citation

Tan, Yee Shin, et al. Influence of Customized Cooking Methods on the Phenolic Contents and Antioxidant Activities of Selected Species of Oyster Mushrooms (Pleurotus Spp.). Springer Verlag (Germany), 2015.