APA (7th ed.) Citation

Mohamad Asri, N., Muhialdin, B. J., Zarei, M., & Saari, N. (2020). Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread. Elsevier.

Chicago Style (17th ed.) Citation

Mohamad Asri, Nursyafiqah, Belal J. Muhialdin, Mohammad Zarei, and Nazamid Saari. Low Molecular Weight Peptides Generated from Palm Kernel Cake via Solid State Lacto-fermentation Extend the Shelf Life of Bread. Elsevier, 2020.

MLA (9th ed.) Citation

Mohamad Asri, Nursyafiqah, et al. Low Molecular Weight Peptides Generated from Palm Kernel Cake via Solid State Lacto-fermentation Extend the Shelf Life of Bread. Elsevier, 2020.