Marui, J., Shompoosang, S., & Panthavee, W. pH-dependent liquefaction of Thai fermented rice noodles (Khanom jeen) associated with bacterial amylolytic enzymes.
Цитирование в стиле Чикаго (17-е изд.)Marui, Junichiro, Sirinan Shompoosang, и Wanchai Panthavee. PH-dependent Liquefaction of Thai Fermented Rice Noodles (Khanom Jeen) Associated with Bacterial Amylolytic Enzymes.
Цитирование MLA (9-е изд.)Marui, Junichiro, et al. PH-dependent Liquefaction of Thai Fermented Rice Noodles (Khanom Jeen) Associated with Bacterial Amylolytic Enzymes.
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