Cite
Characterization of Protein Hydrolysis and Odor-Active Compounds of Fish Sauce Inoculated with Virgibacillus sp. SK37 under Reduced Salt Content
MLA
Nawaporn Lapsongphon, et al. “Characterization of Protein Hydrolysis and Odor-Active Compounds of Fish Sauce Inoculated with Virgibacillus Sp. SK37 under Reduced Salt Content.” Journal of Agricultural and Food Chemistry, vol. 61, June 2013, pp. 6604–13. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....2360350f9e2efe3092628c0a4427e1b6&authtype=sso&custid=ns315887.
APA
Nawaporn Lapsongphon, Sureelak Rodtong, Jirawat Yongsawatdigul, & Keith R. Cadwallader. (2013). Characterization of Protein Hydrolysis and Odor-Active Compounds of Fish Sauce Inoculated with Virgibacillus sp. SK37 under Reduced Salt Content. Journal of Agricultural and Food Chemistry, 61, 6604–6613.
Chicago
Nawaporn Lapsongphon, Sureelak Rodtong, Jirawat Yongsawatdigul, and Keith R. Cadwallader. 2013. “Characterization of Protein Hydrolysis and Odor-Active Compounds of Fish Sauce Inoculated with Virgibacillus Sp. SK37 under Reduced Salt Content.” Journal of Agricultural and Food Chemistry 61 (June): 6604–13. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....2360350f9e2efe3092628c0a4427e1b6&authtype=sso&custid=ns315887.