APA (7th ed.) Citation

Mohamad, R., Ariff, A., Mohd Yusof, H., Hassan, M. A., & Abdul Karim, M. I. (1999). Fermentation technique and ph control strategy for improvement of kojic acid production by Aspergillus flavus using sago starch as carbon source. The Research Unit, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Mohamad, Rosfarizan, Arbakariya Ariff, Hirzun Mohd Yusof, Mohd Ali Hassan, and Mohamed Ismail Abdul Karim. Fermentation Technique and Ph Control Strategy for Improvement of Kojic Acid Production by Aspergillus Flavus Using Sago Starch as Carbon Source. The Research Unit, Universiti Putra Malaysia, 1999.

MLA (9th ed.) Citation

Mohamad, Rosfarizan, et al. Fermentation Technique and Ph Control Strategy for Improvement of Kojic Acid Production by Aspergillus Flavus Using Sago Starch as Carbon Source. The Research Unit, Universiti Putra Malaysia, 1999.