APA (7th ed.) Citation

Wan-Mohtar, W. A. A. Q. I., Ab Kadir, S., Abdul Halim Lim, S., Ilham, Z., Azhari, S. H., & Saari, N. (2019). Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji aspergillus oryzae NSK in submerged-liquid fermentation. Korean Society of Food Science and Technology.

Chicago Style (17th ed.) Citation

Wan-Mohtar, Wan Abd Al Qadr Imad, Safuan Ab Kadir, Sarina Abdul Halim Lim, Zul Ilham, Siti Hajar Azhari, and Nazamid Saari. Vital Parameters for High Gamma-aminobutyric Acid (GABA) Production by an Industrial Soy Sauce Koji Aspergillus Oryzae NSK in Submerged-liquid Fermentation. Korean Society of Food Science and Technology, 2019.

MLA (9th ed.) Citation

Wan-Mohtar, Wan Abd Al Qadr Imad, et al. Vital Parameters for High Gamma-aminobutyric Acid (GABA) Production by an Industrial Soy Sauce Koji Aspergillus Oryzae NSK in Submerged-liquid Fermentation. Korean Society of Food Science and Technology, 2019.