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引文Zulkipli, Ayu Shazwani. Nutritional Composition, Toxicity Study Of Squid And Cuttlefish Ink Hydrolysates And Flavour Improvement Using Maillard Reaction. 2021.
警告：這些引文格式不一定是100％准確.