APA引文

Chaiyasut, C., Pengkumsri, N., Sirilun, S., Peerajan, S., Khongtan, S., & Sivamaruthi, B. S. (2018). Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran.

Chicago Style Citation

Chaiyasut, Chaiyavat, Noppawat Pengkumsri, Sasithorn Sirilun, Sartjin Peerajan, Suchanat Khongtan, and Bhagavathi Sundaram Sivamaruthi. Assessment of Changes in the Content of Anthocyanins, Phenolic Acids, and Antioxidant Property of Saccharomyces Cerevisiae Mediated Fermented Black Rice Bran. 2018.

MLA引文

Chaiyasut, Chaiyavat, et al. Assessment of Changes in the Content of Anthocyanins, Phenolic Acids, and Antioxidant Property of Saccharomyces Cerevisiae Mediated Fermented Black Rice Bran. 2018.