Chong , S. Y. (2024). Optimizing production conditions, sensory attributes, and consumer acceptance of gaba soy sauce using Aspergillus sp., Bacillus sp., and Tetragenococcus sp. and sustainable production strategies / Chong Shin Yee.
Chicago Style (17th ed.) CitationChong , Shin Yee. Optimizing Production Conditions, Sensory Attributes, and Consumer Acceptance of Gaba Soy Sauce Using Aspergillus Sp., Bacillus Sp., and Tetragenococcus Sp. and Sustainable Production Strategies / Chong Shin Yee. 2024.
MLA引文Chong , Shin Yee. Optimizing Production Conditions, Sensory Attributes, and Consumer Acceptance of Gaba Soy Sauce Using Aspergillus Sp., Bacillus Sp., and Tetragenococcus Sp. and Sustainable Production Strategies / Chong Shin Yee. 2024.
警告：這些引文格式不一定是100％准確.