Muhialdin, B. J. (2021). Metabolomics profiling and antimicrobial activity of fermented date fruit Khastawi used as functional ingredients for making Asian confectionary dodol. Taylor & Francis.
Citación estilo ChicagoMuhialdin, Belal J. Metabolomics Profiling and Antimicrobial Activity of Fermented Date Fruit Khastawi Used As Functional Ingredients for Making Asian Confectionary Dodol. Taylor & Francis, 2021.
Cita MLAMuhialdin, Belal J. Metabolomics Profiling and Antimicrobial Activity of Fermented Date Fruit Khastawi Used As Functional Ingredients for Making Asian Confectionary Dodol. Taylor & Francis, 2021.
Warning: These citations may not always be 100% accurate.