APA引文

Royal Society of Chemistry (Great Britain). Food Chemistry Group, ebrary, Inc, Barsby, T. L., Donald, A. M., & Frazier, P. J. (2001). Starch: Advances in structure and function. Royal Society of Chemistry.

Chicago Style (17th ed.) Citation

Royal Society of Chemistry (Great Britain). Food Chemistry Group, Inc ebrary, T. L. Barsby, A. M. Donald, and P. J. Frazier. Starch: Advances in Structure and Function. Cambridge, U.K.: Royal Society of Chemistry, 2001.

MLA引文

Royal Society of Chemistry (Great Britain). Food Chemistry Group, et al. Starch: Advances in Structure and Function. Royal Society of Chemistry, 2001.