Valad-on, K. D., & Peralta, J. G. B. Characterization of the spontaneous and inoculated fermented soybean (Glycine max, var. PSB SY2) whey extracts for bacteriostatic activity as applied to raw pork loin slices.
Chicago Style (17th ed.) CitationValad-on, Klarshane D., and Justin Godfred B. Peralta. Characterization of the Spontaneous and Inoculated Fermented Soybean (Glycine Max, Var. PSB SY2) Whey Extracts for Bacteriostatic Activity as Applied to Raw Pork Loin Slices.
MLA (9th ed.) CitationValad-on, Klarshane D., and Justin Godfred B. Peralta. Characterization of the Spontaneous and Inoculated Fermented Soybean (Glycine Max, Var. PSB SY2) Whey Extracts for Bacteriostatic Activity as Applied to Raw Pork Loin Slices.
Warning: These citations may not always be 100% accurate.