Nguyen, D. D. (2015). Effect of yoghurt processing on beta-casomorphin 5 and beta-casomorphin 7 concentrations using novel liquid chromatography-mass spectrometry methods. Curtin University.
Chicago Style (17th ed.) CitationNguyen, Duc Doan. Effect of Yoghurt Processing on Beta-casomorphin 5 and Beta-casomorphin 7 Concentrations Using Novel Liquid Chromatography-mass Spectrometry Methods. Curtin University, 2015.
MLA (9th ed.) CitationNguyen, Duc Doan. Effect of Yoghurt Processing on Beta-casomorphin 5 and Beta-casomorphin 7 Concentrations Using Novel Liquid Chromatography-mass Spectrometry Methods. Curtin University, 2015.
Warning: These citations may not always be 100% accurate.