APA (7th ed.) Citation

Zainol, K., Subri, I. M., Izzwan, Z. A., Zin, Z. M., Ahmad, F., & Mamat, H. (2020). Antioxidative properties and proximate analysis of spent coffee ground (SCG) extracted using ultrasonic-methanol assisted technique as a potential functional food ingredient. Rynnye Lyan Resources.

Chicago Style (17th ed.) Citation

Zainol, Khairi, I. Mohd Subri, Zamri Amir Izzwan, Zamzahaila Mohd Zin, Fisal Ahmad, and Hasmadi Mamat. Antioxidative Properties and Proximate Analysis of Spent Coffee Ground (SCG) Extracted Using Ultrasonic-methanol Assisted Technique as a Potential Functional Food Ingredient. Rynnye Lyan Resources, 2020.

MLA (9th ed.) Citation

Zainol, Khairi, et al. Antioxidative Properties and Proximate Analysis of Spent Coffee Ground (SCG) Extracted Using Ultrasonic-methanol Assisted Technique as a Potential Functional Food Ingredient. Rynnye Lyan Resources, 2020.