APA (7th ed.) Citation

Rohmah, M., Saragih, B., Amaliah, N., Apriadi, R., & Rahmadi, A. Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus champeden) and Oyster Mushroom (Pleurotus ostreatus) Seasoning. Wiley.

Chicago Style (17th ed.) Citation

Rohmah, Miftakhur, Bernatal Saragih, Nur Amaliah, Rimbawan Apriadi, and Anton Rahmadi. Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus Champeden) and Oyster Mushroom (Pleurotus Ostreatus) Seasoning. Wiley.

MLA (9th ed.) Citation

Rohmah, Miftakhur, et al. Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus Champeden) and Oyster Mushroom (Pleurotus Ostreatus) Seasoning. Wiley.