Shori, A. B. (2013). Influence of Allium Sativum or Cinnamomum Verum on fermentation of milk and their effects on the physicochemical, biochemical, microbiological and functional properties of probiotic yogurt.
Chicago Style (17th ed.) CitationShori, Amal Bakr. Influence of Allium Sativum or Cinnamomum Verum on Fermentation of Milk and Their Effects on the Physicochemical, Biochemical, Microbiological and Functional Properties of Probiotic Yogurt. 2013.
MLA引文Shori, Amal Bakr. Influence of Allium Sativum or Cinnamomum Verum on Fermentation of Milk and Their Effects on the Physicochemical, Biochemical, Microbiological and Functional Properties of Probiotic Yogurt. 2013.
警告：這些引文格式不一定是100％准確.