APA (7th ed.) Citation

Tsiompah, G., Murwani, R., & Maharani, N. Effects of Cooking Method on the Antioxidant Activity and Inhibition of Lipid Peroxidation of the Javanese Salad “Pecel” Vegetables and Its Peanut Sauce Dressing. Wiley.

Chicago Style (17th ed.) Citation

Tsiompah, Gregorius, Retno Murwani, and Nani Maharani. Effects of Cooking Method on the Antioxidant Activity and Inhibition of Lipid Peroxidation of the Javanese Salad “Pecel” Vegetables and Its Peanut Sauce Dressing. Wiley.

MLA (9th ed.) Citation

Tsiompah, Gregorius, et al. Effects of Cooking Method on the Antioxidant Activity and Inhibition of Lipid Peroxidation of the Javanese Salad “Pecel” Vegetables and Its Peanut Sauce Dressing. Wiley.