APA引文

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.

Chicago Style Citation

Chaiyasut, Chaiyavat, Periyanaina Kesika, Sasithorn Sirilun, Sartjin Peerajan, and Bhagavathi Sundaram Sivamaruthi. Formulation and Evaluation of Lactic Acid Bacteria Fermented Brassica Juncea (Mustard Greens) Pickle With Cholesterol Lowering Property. 2018.

MLA引文

Chaiyasut, Chaiyavat, et al. Formulation and Evaluation of Lactic Acid Bacteria Fermented Brassica Juncea (Mustard Greens) Pickle With Cholesterol Lowering Property. 2018.