APA (7th ed.) Citation

Ab Kadir, S., Wan Mohtar, W. A. A. Q. I., Mohammad, R., Abdul Halim Lim, S., Mohammed, A. S., & Saari, N. (2016). Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production. Springer-Verlag.

Chicago Style (17th ed.) Citation

Ab Kadir, Safuan, Wan Abd Al Qadr Imad Wan Mohtar, Rosfarizan Mohammad, Sarina Abdul Halim Lim, Abdulkarim Sabo Mohammed, and Nazamid Saari. Evaluation of Commercial Soy Sauce Koji Strains of Aspergillus Oryzae for γ-aminobutyric Acid (GABA) Production. Springer-Verlag, 2016.

MLA (9th ed.) Citation

Ab Kadir, Safuan, et al. Evaluation of Commercial Soy Sauce Koji Strains of Aspergillus Oryzae for γ-aminobutyric Acid (GABA) Production. Springer-Verlag, 2016.