Devanthi, P. V. P., & Gkatzionis, K. (2019). Soy sauce fermentation: Microorganisms, aroma formation, and process modification. Food Research International, 120, 364-374. https://doi.org/10.1016/j.foodres.2019.03.010
Chicago Style (17th ed.) CitationDevanthi, Putu Virgina Partha, and Konstantinos Gkatzionis. "Soy Sauce Fermentation: Microorganisms, Aroma Formation, and Process Modification." Food Research International 120 (2019): 364-374. https://doi.org/10.1016/j.foodres.2019.03.010.
MLA (8th ed.) CitationDevanthi, Putu Virgina Partha, and Konstantinos Gkatzionis. "Soy Sauce Fermentation: Microorganisms, Aroma Formation, and Process Modification." Food Research International, vol. 120, 2019, pp. 364-374, https://doi.org/10.1016/j.foodres.2019.03.010.
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