Kasprowicz-Potocka, M., Borowczyk, P., Zaworska, A., Nowak, W., Frankiewicz, A., & Gulewicz, P. (2016, January). The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Characteristics of Blue Lupin Seeds. Food Technology and Biotechnology.
Chicago Style (17th ed.) CitationKasprowicz-Potocka, Małgorzata, Paulina Borowczyk, Anita Zaworska, Włodzimierz Nowak, Andrzej Frankiewicz, and Piotr Gulewicz. "The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Characteristics of Blue Lupin Seeds." Food Technology and Biotechnology Jan. 2016.
MLA引文Kasprowicz-Potocka, Małgorzata, et al. "The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Characteristics of Blue Lupin Seeds." Food Technology and Biotechnology, Jan. 2016.