Investigation of Kokumi Substances and Bacteria in Thai Fermented Freshwater Fish (Pla-ra).

MLA

Phewpan, Apiniharn, et al. “Investigation of Kokumi Substances and Bacteria in Thai Fermented Freshwater Fish (Pla-Ra).” Journal of Agricultural and Food Chemistry, vol. 68, no. 38, Sept. 2020, pp. 10345–51. EBSCOhost, https://doi.org/10.1021/acs.jafc.9b06107.

APA

Phewpan, A., Phuwaprisirisan, P., Takahashi, H., Ohshima, C., Ngamchuachit, P., Techaruvichit, P., Dirndorfer, S., Dawid, C., Hofmann, T., & Keeratipibul, S. (2020). Investigation of Kokumi Substances and Bacteria in Thai Fermented Freshwater Fish (Pla-ra). Journal of Agricultural and Food Chemistry, 68(38), 10345–10351. https://doi.org/10.1021/acs.jafc.9b06107

Chicago

Phewpan, Apiniharn, Preecha Phuwaprisirisan, Hajime Takahashi, Chihiro Ohshima, Panita Ngamchuachit, Punnida Techaruvichit, Sebastian Dirndorfer, Corinna Dawid, Thomas Hofmann, and Suwimon Keeratipibul. 2020. “Investigation of Kokumi Substances and Bacteria in Thai Fermented Freshwater Fish (Pla-Ra).” Journal of Agricultural and Food Chemistry 68 (38): 10345–51. doi:10.1021/acs.jafc.9b06107.