APA (7th ed.) Citation

Ortiz-Rojas, Y., & Palomeque, L. (2017). A New Method for Oxidation Degree Estimation: Polynuclear Compounds as an Indicator of Edible Oil Degradation. Food Studies: An Interdisciplinary Journal, 7(3), 13. https://doi.org/10.18848/2160-1933/CGP/v07i03/13-21

Chicago Style (17th ed.) Citation

Ortiz-Rojas, Yamid, and Liliam Palomeque. "A New Method for Oxidation Degree Estimation: Polynuclear Compounds as an Indicator of Edible Oil Degradation." Food Studies: An Interdisciplinary Journal 7, no. 3 (2017): 13. https://doi.org/10.18848/2160-1933/CGP/v07i03/13-21.

MLA (9th ed.) Citation

Ortiz-Rojas, Yamid, and Liliam Palomeque. "A New Method for Oxidation Degree Estimation: Polynuclear Compounds as an Indicator of Edible Oil Degradation." Food Studies: An Interdisciplinary Journal, vol. 7, no. 3, 2017, p. 13, https://doi.org/10.18848/2160-1933/CGP/v07i03/13-21.