K., D., A., A., & E., C. (2014). Antioxidant properties and total phenolics of Thua Nao (a Thai fermented soybean) as affected by Bacillus-fermentation.
Chicago Style CitationK., Dajanta, Apichartsrangkoon A., and Chukeatirote E. Antioxidant Properties and Total Phenolics of Thua Nao (a Thai Fermented Soybean) As Affected By Bacillus-fermentation. 2014.
MLA引文K., Dajanta, Apichartsrangkoon A., and Chukeatirote E. Antioxidant Properties and Total Phenolics of Thua Nao (a Thai Fermented Soybean) As Affected By Bacillus-fermentation. 2014.
警告：這些引文格式不一定是100％准確.