Mohammad, R., Ahmad, M., & Heng, L. Y. (2014). Chilli hotness determination based on optical capsaicin biosensor using stacked immobilisation technique.
Chicago Style (17th ed.) CitationMohammad, Rosmawani, Musa Ahmad, and Lee Yook Heng. Chilli Hotness Determination Based on Optical Capsaicin Biosensor Using Stacked Immobilisation Technique. 2014.
MLA (9th ed.) CitationMohammad, Rosmawani, et al. Chilli Hotness Determination Based on Optical Capsaicin Biosensor Using Stacked Immobilisation Technique. 2014.
Warning: These citations may not always be 100% accurate.