2-s2.0-85052536481. (2018). Changes in chemical composition and amino acid content of soy protein isolate (SPI) from tempeh. International Food Research Journal, 25(4), .
芝加哥风格引文2-s2.0-85052536481. "Changes in Chemical Composition and Amino Acid Content of Soy Protein Isolate (SPI) from Tempeh." International Food Research Journal 25, no. 4 (2018).
MLA引文2-s2.0-85052536481. "Changes in Chemical Composition and Amino Acid Content of Soy Protein Isolate (SPI) from Tempeh." International Food Research Journal, vol. 25, no. 4, 2018.
警告：这些引文格式不一定是100％准确.