Goh, K.M.; Wong, Y.H.; Abas, F.; Lai, O.M.; Mat Yusoff, M.; Tan, T.B.; Wang, Y.; Nehdi, I.A.; Tan, C.P.
Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants. Foods 2020, 9, 739.
https://doi.org/10.3390/foods9060739
AMA Style
Goh KM, Wong YH, Abas F, Lai OM, Mat Yusoff M, Tan TB, Wang Y, Nehdi IA, Tan CP.
Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants. Foods. 2020; 9(6):739.
https://doi.org/10.3390/foods9060739
Chicago/Turabian Style
Goh, Kok Ming, Yu Hua Wong, Faridah Abas, Oi Ming Lai, Masni Mat Yusoff, Tai Boon Tan, Yonghua Wang, Imeddedine Arbi Nehdi, and Chin Ping Tan.
2020. "Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants" Foods 9, no. 6: 739.
https://doi.org/10.3390/foods9060739
APA Style
Goh, K. M., Wong, Y. H., Abas, F., Lai, O. M., Mat Yusoff, M., Tan, T. B., Wang, Y., Nehdi, I. A., & Tan, C. P.
(2020). Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants. Foods, 9(6), 739.
https://doi.org/10.3390/foods9060739