Wahyu, R., Haekal, T. M., Sugeng, H. S., Azizah, S. I., Aisyah, A., Vania, M., . . . Abdulla, S. O. Effectiveness of Low-Deacetylation-Degree Chitosan as an Edible Coating for Apples, Tofu, and Tilapia Fillets. EDP Sciences.
Chicago Style (17th ed.) CitationWahyu, Ramadhan, et al. Effectiveness of Low-Deacetylation-Degree Chitosan as an Edible Coating for Apples, Tofu, and Tilapia Fillets. EDP Sciences.
MLA (9th ed.) CitationWahyu, Ramadhan, et al. Effectiveness of Low-Deacetylation-Degree Chitosan as an Edible Coating for Apples, Tofu, and Tilapia Fillets. EDP Sciences.
Warning: These citations may not always be 100% accurate.