Watanapaisantrakul, R., Chavasit, V., Kongkachuichai, R., & University, M. (2018). Fortification of soy sauce using various iron sources: Sensory acceptability and shelf stability.
Chicago Style CitationWatanapaisantrakul, Ratana, Visith Chavasit, Ratchanee Kongkachuichai, and Mahidol University. Fortification of Soy Sauce Using Various Iron Sources: Sensory Acceptability and Shelf Stability. 2018.
MLA引文Watanapaisantrakul, Ratana, Visith Chavasit, Ratchanee Kongkachuichai, and Mahidol University. Fortification of Soy Sauce Using Various Iron Sources: Sensory Acceptability and Shelf Stability. 2018.
警告：這些引文格式不一定是100％准確.