APA (7th ed.) Citation

Koh, W., Uthumporn, U., Rosma, A., Irfan, A., & Park, Y. Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and α-glucosidase inhibitory activity: A response surface methodology approach. Tsinghua University Press.

Chicago Style (17th ed.) Citation

Koh, W.Y, U. Uthumporn, A. Rosma, A.R Irfan, and Y.H Park. Optimization of a Fermented Pumpkin-based Beverage to Improve Lactobacillus Mali Survival and α-glucosidase Inhibitory Activity: A Response Surface Methodology Approach. Tsinghua University Press.

MLA (9th ed.) Citation

Koh, W.Y, et al. Optimization of a Fermented Pumpkin-based Beverage to Improve Lactobacillus Mali Survival and α-glucosidase Inhibitory Activity: A Response Surface Methodology Approach. Tsinghua University Press.