2-s2.0-85095685016. (2020). Effects of double emulsification on lactobacillus plantarum nbrc 3070 stability and physicochemical properties of soursop juice during storage. Asia-Pacific Journal of Molecular Biology and Biotechnology, 28(4), . https://doi.org/10.35118/apjmbb.2020.028.4.02
Chicagoスタイル(17版)引用形式2-s2.0-85095685016. "Effects of Double Emulsification on Lactobacillus Plantarum Nbrc 3070 Stability and Physicochemical Properties of Soursop Juice During Storage." Asia-Pacific Journal of Molecular Biology and Biotechnology 28, no. 4 (2020). https://doi.org/10.35118/apjmbb.2020.028.4.02.
MLA(8版)引用形式2-s2.0-85095685016. "Effects of Double Emulsification on Lactobacillus Plantarum Nbrc 3070 Stability and Physicochemical Properties of Soursop Juice During Storage." Asia-Pacific Journal of Molecular Biology and Biotechnology, vol. 28, no. 4, 2020, https://doi.org/10.35118/apjmbb.2020.028.4.02.