APA (7th ed.) Citation

Yih, Z. C., Velu, S., Abu Bakar, F., & Mahmud @ Ab Rashid, N. K. (2016). Characterization and the influence of milk solids-not-fat on the bacteriocin produced by Lactococcus lactis subsp. lactis S20 isolated from Chinese sauerkraut, a traditional fermented vegetable. Springer Verlag.

Chicago Style (17th ed.) Citation

Yih, Zhet Chin, Selvi Velu, Fatimah Abu Bakar, and Nor Khaizura Mahmud @ Ab Rashid. Characterization and the Influence of Milk Solids-not-fat on the Bacteriocin Produced by Lactococcus Lactis Subsp. Lactis S20 Isolated from Chinese Sauerkraut, a Traditional Fermented Vegetable. Springer Verlag, 2016.

MLA (9th ed.) Citation

Yih, Zhet Chin, et al. Characterization and the Influence of Milk Solids-not-fat on the Bacteriocin Produced by Lactococcus Lactis Subsp. Lactis S20 Isolated from Chinese Sauerkraut, a Traditional Fermented Vegetable. Springer Verlag, 2016.