APA (7th ed.) Citation

Selamat, J., Lioe, H. N., Yusep, I., Saari, N., & Bakar, J. (2010). Role of carboxypeptidases to the free amino acid composition, methylpyrazine formation and sensory characteristic of under- fermented cocoa beans. Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Selamat, Jinap, Hanifah Nuryani Lioe, I. Yusep, Nazamid Saari, and Jamilah Bakar. Role of Carboxypeptidases to the Free Amino Acid Composition, methylpyrazine Formation and Sensory Characteristic of Under- fermented Cocoa Beans. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2010.

MLA (9th ed.) Citation

Selamat, Jinap, et al. Role of Carboxypeptidases to the Free Amino Acid Composition, methylpyrazine Formation and Sensory Characteristic of Under- fermented Cocoa Beans. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2010.