APA引文

I., W., & University, M. (2023). Textural, rheological and sensorial properties of mayonnaise fortified with Asian sea bass bio-calcium.

Chicago Style Citation

I., Wijayanti, and Mahidol University. Textural, Rheological and Sensorial Properties of Mayonnaise Fortified With Asian Sea Bass Bio-calcium. 2023.

MLA引文

I., Wijayanti, and Mahidol University. Textural, Rheological and Sensorial Properties of Mayonnaise Fortified With Asian Sea Bass Bio-calcium. 2023.

警告：這些引文格式不一定是100％准確.