APA (7th ed.) Citation

Ruzaina, I., Fang, Z., Rashid, N. A., Wu, J., Yue, L., Som, H. Z. M., . . . Abidin, M. Z. (2017). Effect of different degree of deacetylation, molecular weight of chitosan and palm stearin and palm kernel olein concentration on chitosan as edible packaging for cherry tomato. John Wiley & Sons.

Chicago Style (17th ed.) Citation

Ruzaina, Ishak, et al. Effect of Different Degree of Deacetylation, Molecular Weight of Chitosan and Palm Stearin and Palm Kernel Olein Concentration on Chitosan as Edible Packaging for Cherry Tomato. John Wiley & Sons, 2017.

MLA (9th ed.) Citation

Ruzaina, Ishak, et al. Effect of Different Degree of Deacetylation, Molecular Weight of Chitosan and Palm Stearin and Palm Kernel Olein Concentration on Chitosan as Edible Packaging for Cherry Tomato. John Wiley & Sons, 2017.