APA (7th ed.) Citation

Lestari, S. D., A, S. M. H., S, M., Sew, Y. S., H, M. G., AM, H., & N, H. (2023). Bacterial community structure, predicted metabolic activities, and formation of volatile compounds attributed to Malaysian fish sauce flavour. Food chemistry, 426, 136568. https://doi.org/10.1016/j.foodchem.2023.136568

Chicago Style (17th ed.) Citation

Lestari, Shanti Dwita, Shobirin Meor Hussin A, Mustafa S, Yun Shin Sew, Ming Gan H, Hashim AM, and Hussain N. "Bacterial Community Structure, Predicted Metabolic Activities, and Formation of Volatile Compounds Attributed to Malaysian Fish Sauce Flavour." Food Chemistry 426 (2023): 136568. https://doi.org/10.1016/j.foodchem.2023.136568.

MLA (9th ed.) Citation

Lestari, Shanti Dwita, et al. "Bacterial Community Structure, Predicted Metabolic Activities, and Formation of Volatile Compounds Attributed to Malaysian Fish Sauce Flavour." Food Chemistry, vol. 426, 2023, p. 136568, https://doi.org/10.1016/j.foodchem.2023.136568.