Wittanalai, S., Rakariyatham, N., & Deming, R. L. (2018). Volatile compounds of vegetarian soybean kapi, a fermented Thai food condiment.
Chicago Style CitationWittanalai, Suttida, Nuansri Rakariyatham, and Richard L. Deming. Volatile Compounds of Vegetarian Soybean Kapi, a Fermented Thai Food Condiment. 2018.
MLA引文Wittanalai, Suttida, Nuansri Rakariyatham, and Richard L. Deming. Volatile Compounds of Vegetarian Soybean Kapi, a Fermented Thai Food Condiment. 2018.
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