Tiow Yu Qin. (2015). Effects of five types of processing on the antioxidant content of four types of plants. Nilai: INTI International University.
Chicago Style CitationTiow Yu Qin. Effects of Five Types of Processing On the Antioxidant Content of Four Types of Plants. Nilai: INTI International University, 2015.
MLA CitationTiow Yu Qin. Effects of Five Types of Processing On the Antioxidant Content of Four Types of Plants. Nilai: INTI International University, 2015.
Warning: These citations may not always be 100% accurate.