Pui, K. H. (2016). Non-enzymatic browning in glucosamine and glucosamine-peptides reaction systems as a source of antioxidant and flavouring compounds.
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)Pui, Khoon Hong. Non-enzymatic Browning in Glucosamine and Glucosamine-peptides Reaction Systems as a Source of Antioxidant and Flavouring Compounds. 2016.
توثيق جمعية اللغة المعاصرة MLA (الإصدار التاسع)Pui, Khoon Hong. Non-enzymatic Browning in Glucosamine and Glucosamine-peptides Reaction Systems as a Source of Antioxidant and Flavouring Compounds. 2016.
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