APA (7th ed.) Citation

Tseng, L., Huang, P., Ciou, J., Chen, Y., Shi, Y., Wang, C., . . . Shih, M. Enhancing the quality indicators and shelf-life of cantonese mooncakes by employing different flour complex ratios formulating crusts to minimize oil penetration. Elsevier.

Chicago Style (17th ed.) Citation

Tseng, Li-Ya, Ping-Hsiu Huang, Jhih-Ying Ciou, Yu-Wei Chen, Yeu-Ching Shi, Chia-Lung Wang, Chih-Yao Hou, and Ming-Kuei Shih. Enhancing the Quality Indicators and Shelf-life of Cantonese Mooncakes by Employing Different Flour Complex Ratios Formulating Crusts to Minimize Oil Penetration. Elsevier.

MLA (9th ed.) Citation

Tseng, Li-Ya, et al. Enhancing the Quality Indicators and Shelf-life of Cantonese Mooncakes by Employing Different Flour Complex Ratios Formulating Crusts to Minimize Oil Penetration. Elsevier.