APA (7th ed.) Citation

Lau, S. Y. L., Halim, M. A., Telajan, E. R. A. D., & Wong, C. M. V. L. (2022). Emericella nidulans (4DP5), Cladosporium herbarum (7DF12) and Bacillus subtilis improve the nutritional value of palm kernel cake (PKC) through solid-state fermentation (SSF). Malaysian Society for Microbiology.

Chicago Style (17th ed.) Citation

Lau, Sharon Yu Ling, Mardani Abdul Halim, Elaine Remi Anak Douglas Telajan, and Clemente Michael Vui Ling Wong. Emericella Nidulans (4DP5), Cladosporium Herbarum (7DF12) and Bacillus Subtilis Improve the Nutritional Value of Palm Kernel Cake (PKC) Through Solid-state Fermentation (SSF). Malaysian Society for Microbiology, 2022.

MLA (9th ed.) Citation

Lau, Sharon Yu Ling, et al. Emericella Nidulans (4DP5), Cladosporium Herbarum (7DF12) and Bacillus Subtilis Improve the Nutritional Value of Palm Kernel Cake (PKC) Through Solid-state Fermentation (SSF). Malaysian Society for Microbiology, 2022.