APA引文

S., W., N., C., & N., R. (2014). Selection of starter cultures for the production of vegetarian kapi, a thai fermented condiment.

Chicago Style Citation

S., Wittanalai, Chandet N., and Rakariyatham N. Selection of Starter Cultures for the Production of Vegetarian Kapi, a Thai Fermented Condiment. 2014.

MLA引文

S., Wittanalai, Chandet N., and Rakariyatham N. Selection of Starter Cultures for the Production of Vegetarian Kapi, a Thai Fermented Condiment. 2014.

警告：這些引文格式不一定是100％准確.