Wang, Z., Jia, Y., & Zhang, M. (2020). Effect of curcumin on the quality properties of millet fresh noodle and its inhibitory mechanism against the isolated spoilage bacteria. Food Sci Nutr.
استشهاد بنمط شيكاغوWang, Ziyuan, Yating Jia, و Min Zhang. "Effect of Curcumin On the Quality Properties of Millet Fresh Noodle and Its Inhibitory Mechanism against the Isolated Spoilage Bacteria." Food Sci Nutr 2020.
MLA استشهادWang, Ziyuan, Yating Jia, و Min Zhang. "Effect of Curcumin On the Quality Properties of Millet Fresh Noodle and Its Inhibitory Mechanism against the Isolated Spoilage Bacteria." Food Sci Nutr 2020.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.