Mohamad Shah, N. K. (2023). Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage. Consejo Superior de Investigaciones Científicas.
シカゴスタイル引用形Mohamad Shah, N. K. Antioxidant Capacity of Value-added Sandwich Cookie Creams Based On Red Palm Olein During Storage. Consejo Superior de Investigaciones Científicas, 2023.
MLA引用形式Mohamad Shah, N. K. Antioxidant Capacity of Value-added Sandwich Cookie Creams Based On Red Palm Olein During Storage. Consejo Superior de Investigaciones Científicas, 2023.
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