APA (7th ed.) Citation

S, J., W, Y., N, S., U, I., P, C., & P, I. (2025). Utilization of rice pasta by-products as the substrate for vinegar fermentation. Journal of food science and technology, 62(2), 325. https://doi.org/10.1007/s13197-024-06030-z

Chicago Style (17th ed.) Citation

S, Jirasatid, Yuenyongputtakal W, Srisuk N, Intamaso U, Chutoam P, and Ittarat P. "Utilization of Rice Pasta By-products as the Substrate for Vinegar Fermentation." Journal of Food Science and Technology 62, no. 2 (2025): 325. https://doi.org/10.1007/s13197-024-06030-z.

MLA (9th ed.) Citation

S, Jirasatid, et al. "Utilization of Rice Pasta By-products as the Substrate for Vinegar Fermentation." Journal of Food Science and Technology, vol. 62, no. 2, 2025, p. 325, https://doi.org/10.1007/s13197-024-06030-z.