APA (7th ed.) Citation

Wan-Mohtar, W. A. A. Q. I., Ab Kadir, S., Lim, S. A. H., Ilham, Z., Hajar-Azhari, S., & Saari, N. (2019). Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentation. Springer.

Chicago Style (17th ed.) Citation

Wan-Mohtar, Wan Abd Al Qadr Imad, Safuan Ab Kadir, Sarina Abdul Halim Lim, Zul Ilham, Siti Hajar-Azhari, and Nazamid Saari. Vital Parameters for High Gamma-aminobutyric Acid (GABA) Production by an Industrial Soy Sauce Koji Aspergillus Oryzae NSK in Submerged-liquid Fermentation. Springer, 2019.

MLA (9th ed.) Citation

Wan-Mohtar, Wan Abd Al Qadr Imad, et al. Vital Parameters for High Gamma-aminobutyric Acid (GABA) Production by an Industrial Soy Sauce Koji Aspergillus Oryzae NSK in Submerged-liquid Fermentation. Springer, 2019.