APA-referens

Asaduzzaman, A. K. M., & Chun, B. (2014). Characterization of digestive enzymes from de-oiled mackerel (Scomber japonicus) muscle obtained by supercritical carbon dioxide and n-hexane extraction as a comparative study. J Food Sci Technol.

Chicago-stil citat

Asaduzzaman, A. K. M., och Byung-Soo Chun. "Characterization of Digestive Enzymes From De-oiled Mackerel (Scomber Japonicus) Muscle Obtained By Supercritical Carbon Dioxide and N-hexane Extraction As a Comparative Study." J Food Sci Technol 2014.

MLA-referens

Asaduzzaman, A. K. M., och Byung-Soo Chun. "Characterization of Digestive Enzymes From De-oiled Mackerel (Scomber Japonicus) Muscle Obtained By Supercritical Carbon Dioxide and N-hexane Extraction As a Comparative Study." J Food Sci Technol 2014.

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