APA引文

Siti Fairuz binti Che Othman. (2017). Dynamics of taste compound release from gel systems. School of Food Science and Nutrition, Universitiy of Leeds United.

Chicago Style (17th ed.) Citation

Siti Fairuz binti Che Othman. Dynamics of Taste Compound Release from Gel Systems. [Leeds, England]: School of Food Science and Nutrition, Universitiy of Leeds United, 2017.

MLA引文

Siti Fairuz binti Che Othman. Dynamics of Taste Compound Release from Gel Systems. School of Food Science and Nutrition, Universitiy of Leeds United, 2017.