APA (7th ed.) Citation

Lee, W. J., Zhang, Z., Lai, O. M., Tan, C. P., & Wang, Y. (2020). Diacylglycerol in food industry: Synthesis methods, functionalities, health benefits, potential risks and drawbacks. Trends in food science & technology, 97, 114-125. https://doi.org/10.1016/j.tifs.2019.12.032

Chicago Style (17th ed.) Citation

Lee, Wan Jun, Zhen Zhang, Oi Ming Lai, Chin Ping Tan, and Yong Wang. "Diacylglycerol in Food Industry: Synthesis Methods, Functionalities, Health Benefits, Potential Risks and Drawbacks." Trends in Food Science & Technology 97 (2020): 114-125. https://doi.org/10.1016/j.tifs.2019.12.032.

MLA (9th ed.) Citation

Lee, Wan Jun, et al. "Diacylglycerol in Food Industry: Synthesis Methods, Functionalities, Health Benefits, Potential Risks and Drawbacks." Trends in Food Science & Technology, vol. 97, 2020, pp. 114-125, https://doi.org/10.1016/j.tifs.2019.12.032.