APA (7th ed.) Citation

Siti Maryam, A. R., Shariza, J., Norazsida, R., Nik Raihan, N. H., Mohd Shafiq, M. S., & Zatul Iffah, M. A. (2022). Diversity in the traditional fermented foods of Malaysia and their potential as probiotic source. Malaysian Society For Biochemistry & Molecular Biology (MSBMB).

Chicago Style (17th ed.) Citation

Siti Maryam, Ahmad Rumaizi, Jamek Shariza, Ramli Norazsida, Nik Him Nik Raihan, Mohd Sueb Mohd Shafiq, and Mohd Arshad Zatul Iffah. Diversity in the Traditional Fermented Foods of Malaysia and Their Potential as Probiotic Source. Malaysian Society For Biochemistry & Molecular Biology (MSBMB), 2022.

MLA (9th ed.) Citation

Siti Maryam, Ahmad Rumaizi, et al. Diversity in the Traditional Fermented Foods of Malaysia and Their Potential as Probiotic Source. Malaysian Society For Biochemistry & Molecular Biology (MSBMB), 2022.