APA (7th ed.) Citation

Balbino, S., Repajić, M., Solarić, T., Hunjek, D. D., Škevin, D., Kraljić, K., . . . Levaj, B. (2020). Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions. MDPI AG.

Chicago Style (17th ed.) Citation

Balbino, Sandra, Maja Repajić, Tea Solarić, Draženka Dite Hunjek, Dubravka Škevin, Klara Kraljić, Marko Obranović, and Branka Levaj. Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions. MDPI AG, 2020.

MLA (9th ed.) Citation

Balbino, Sandra, et al. Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions. MDPI AG, 2020.