APA (7th ed.) Citation

Lim, H., Kassim, A., Huang, N., Radiman, S., Yarmo, M., Yeong, S., . . . Chiu, W. (2010). Three-component olive oil-in-water high internal phase emulsions stabilized by palm surfactant and their moisturizing properties.

Chicago Style (17th ed.) Citation

Lim, H.N, A. Kassim, N.M Huang, S. Radiman, M.A Yarmo, S. Yeong, P.S Khiew, and W.S Chiu. Three-component Olive Oil-in-water High Internal Phase Emulsions Stabilized by Palm Surfactant and Their Moisturizing Properties. 2010.

MLA (9th ed.) Citation

Lim, H.N, et al. Three-component Olive Oil-in-water High Internal Phase Emulsions Stabilized by Palm Surfactant and Their Moisturizing Properties. 2010.