APA (7th ed.) Citation

Ng, Z., Chai, J., & Kuppusamy, U. (2011). Customized cooking method improves total antioxidant activity in selected vegetables.

Chicago Style (17th ed.) Citation

Ng, Z.X, J.W Chai, and U.R Kuppusamy. Customized Cooking Method Improves Total Antioxidant Activity in Selected Vegetables. 2011.

MLA (9th ed.) Citation

Ng, Z.X, et al. Customized Cooking Method Improves Total Antioxidant Activity in Selected Vegetables. 2011.