Zulkipli, A. S. (2021). Nutritional Composition, Toxicity Study Of Squid And Cuttlefish Ink Hydrolysates And Flavour Improvement Using Maillard Reaction.
Chicago Style (17th ed.) CitationZulkipli, Ayu Shazwani. Nutritional Composition, Toxicity Study Of Squid And Cuttlefish Ink Hydrolysates And Flavour Improvement Using Maillard Reaction. 2021.
MLA (8th ed.) CitationZulkipli, Ayu Shazwani. Nutritional Composition, Toxicity Study Of Squid And Cuttlefish Ink Hydrolysates And Flavour Improvement Using Maillard Reaction. 2021.
Warning: These citations may not always be 100% accurate.