APA (7th ed.) Citation

Chai, K. F., Adzahan, N. M., Karim, R., Rukayadi, Y., & Ghazali, H. M. (2020). Physicochemical properties of rambutan (Nephelium lappaceum L.) seed during natural fermentation of the whole peeled fruit. IFRJ, Faculty of Food Science & Technology, UPM.

Chicago Style (17th ed.) Citation

Chai, K. F., N. M. Adzahan, R. Karim, Y. Rukayadi, and H. M. Ghazali. Physicochemical Properties of Rambutan (Nephelium Lappaceum L.) Seed During Natural Fermentation of the Whole Peeled Fruit. IFRJ, Faculty of Food Science & Technology, UPM, 2020.

MLA (9th ed.) Citation

Chai, K. F., et al. Physicochemical Properties of Rambutan (Nephelium Lappaceum L.) Seed During Natural Fermentation of the Whole Peeled Fruit. IFRJ, Faculty of Food Science & Technology, UPM, 2020.