APA (7th ed.) Citation

Haron, N., & Mat Jusoh, H. (2019). Antioxidant capacity of the green leafy vegetables using oxygen radical antioxidant capacity (ORAC), 2,2'-Azino-Bis (3Ethylbenzothiazoline-6-Sulphonic Acid (ABTS) and 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) assays. Zibeline International Publishing.

Chicago Style (17th ed.) Citation

Haron, Normah, and Hanapi Mat Jusoh. Antioxidant Capacity of the Green Leafy Vegetables Using Oxygen Radical Antioxidant Capacity (ORAC), 2,2'-Azino-Bis (3Ethylbenzothiazoline-6-Sulphonic Acid (ABTS) and 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) Assays. Zibeline International Publishing, 2019.

MLA (8th ed.) Citation

Haron, Normah, and Hanapi Mat Jusoh. Antioxidant Capacity of the Green Leafy Vegetables Using Oxygen Radical Antioxidant Capacity (ORAC), 2,2'-Azino-Bis (3Ethylbenzothiazoline-6-Sulphonic Acid (ABTS) and 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) Assays. Zibeline International Publishing, 2019.