K., D., A., A., & E., C. (2014). Antioxidant properties and total phenolics of Thua Nao (a Thai fermented soybean) as affected by Bacillus-fermentation.
استشهاد بنمط شيكاغوK., Dajanta, Apichartsrangkoon A., و Chukeatirote E. Antioxidant Properties and Total Phenolics of Thua Nao (a Thai Fermented Soybean) As Affected By Bacillus-fermentation. 2014.
MLA استشهادK., Dajanta, Apichartsrangkoon A., و Chukeatirote E. Antioxidant Properties and Total Phenolics of Thua Nao (a Thai Fermented Soybean) As Affected By Bacillus-fermentation. 2014.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.