Rosfarizan, M., & Ariff, A. (2000). Kinetics of kojic acid fermentation by Aspergillus flavus using different types and concentrations of carbon and nitrogen sources. Nature Publishing Group.
Chicago Style (17th ed.) CitationRosfarizan, M., and A.B Ariff. Kinetics of Kojic Acid Fermentation by Aspergillus Flavus Using Different Types and Concentrations of Carbon and Nitrogen Sources. Nature Publishing Group, 2000.
MLA (9th ed.) CitationRosfarizan, M., and A.B Ariff. Kinetics of Kojic Acid Fermentation by Aspergillus Flavus Using Different Types and Concentrations of Carbon and Nitrogen Sources. Nature Publishing Group, 2000.
Warning: These citations may not always be 100% accurate.