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.
芝加哥风格引文Royal Society of Chemistry (Great Britain). Food Chemistry Group, Inc ebrary, T. L. Barsby, A. M. Donald, 与 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.
警告：这些引文格式不一定是100％准确.