Wan-Mohtar, W. A. A. Q. I. (2020). Isolation, identification, and optimization of γ-aminobutyric acid (GABA)-producing Bacillus cereus Strain KBC from a commercial soy Sauce moromi in submerged-liquid fermentation. MDPI.
Chicago Style CitationWan-Mohtar, Wan Abd Al Qadr Imad. Isolation, Identification, and Optimization of γ-aminobutyric Acid (GABA)-producing Bacillus Cereus Strain KBC From a Commercial Soy Sauce Moromi in Submerged-liquid Fermentation. MDPI, 2020.
MLA引文Wan-Mohtar, Wan Abd Al Qadr Imad. Isolation, Identification, and Optimization of γ-aminobutyric Acid (GABA)-producing Bacillus Cereus Strain KBC From a Commercial Soy Sauce Moromi in Submerged-liquid Fermentation. MDPI, 2020.
警告：这些引文格式不一定是100％准确.