APA (7th ed.) Citation

Zheng, Y., Liu, K., Yan, W., Wei, G., Chao, X., Yan, X., & Zeng, Q. (2019). Amino acid, mineral, and degree of hydrolysis of vinegar-egg and its lipid lowering and antioxidant effects in vitro and in vivo. Penerbit Universiti Kebangsaan Malaysia.

Chicago Style (17th ed.) Citation

Zheng, Yue, Kun Liu, Wanghui Yan, Guohua Wei, Xinyu Chao, Xiang Yan, and Qingmei Zeng. Amino Acid, Mineral, and Degree of Hydrolysis of Vinegar-egg and Its Lipid Lowering and Antioxidant Effects in Vitro and in Vivo. Penerbit Universiti Kebangsaan Malaysia, 2019.

MLA (8th ed.) Citation

Zheng, Yue, et al. Amino Acid, Mineral, and Degree of Hydrolysis of Vinegar-egg and Its Lipid Lowering and Antioxidant Effects in Vitro and in Vivo. Penerbit Universiti Kebangsaan Malaysia, 2019.