Koh, S. P. (2011). The use of enzymatically synthesized medium– and long-chain triacylglycerols (MLCT) oil blends in food application. Faculty of Food Science and Technology, Universiti Putra Malaysia.
Chicago Style CitationKoh, Soo Peng. The Use of Enzymatically Synthesized Medium– and Long-chain Triacylglycerols (MLCT) Oil Blends in Food Application. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2011.
MLA引文Koh, Soo Peng. The Use of Enzymatically Synthesized Medium– and Long-chain Triacylglycerols (MLCT) Oil Blends in Food Application. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2011.
警告：這些引文格式不一定是100％准確.