Wittanalai, S., Rakariyatham, N., & Deming, R. L. (2018). Volatile compounds of vegetarian soybean kapi, a fermented Thai food condiment.
استشهاد بنمط شيكاغوWittanalai, Suttida, Nuansri Rakariyatham, و Richard L. Deming. Volatile Compounds of Vegetarian Soybean Kapi, a Fermented Thai Food Condiment. 2018.
MLA استشهادWittanalai, Suttida, Nuansri Rakariyatham, و Richard L. Deming. Volatile Compounds of Vegetarian Soybean Kapi, a Fermented Thai Food Condiment. 2018.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.