Chaiyasut, C., Kesika, P., Sirilun, S., Peerajan, S., & Sivamaruthi, B. S. (2018). Formulation and evaluation of lactic acid bacteria fermented Brassica juncea (Mustard Greens) pickle with cholesterol lowering property.
استشهاد بنمط شيكاغوChaiyasut, Chaiyavat, Periyanaina Kesika, Sasithorn Sirilun, Sartjin Peerajan, و Bhagavathi Sundaram Sivamaruthi. Formulation and Evaluation of Lactic Acid Bacteria Fermented Brassica Juncea (Mustard Greens) Pickle With Cholesterol Lowering Property. 2018.
MLA استشهادChaiyasut, Chaiyavat, et al. Formulation and Evaluation of Lactic Acid Bacteria Fermented Brassica Juncea (Mustard Greens) Pickle With Cholesterol Lowering Property. 2018.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.