Cita APA (7a ed.)

Narzary, Y., Das, S., Goyal, A. K., Lam, S. S., Sarma, H., & Sharma, D. (2021). Fermented fish products in South and Southeast Asian cuisine: Indigenous technology processes, nutrient composition, and cultural significance. BMC.

Cita Chicago Style (17a ed.)

Narzary, Yutika, Sandeep Das, Arvind Kumar Goyal, Su Shiung Lam, Hemen Sarma, y Dolikajyoti Sharma. Fermented Fish Products in South and Southeast Asian Cuisine: Indigenous Technology Processes, Nutrient Composition, and Cultural Significance. BMC, 2021.

Cita MLA (8a ed.)

Narzary, Yutika, et al. Fermented Fish Products in South and Southeast Asian Cuisine: Indigenous Technology Processes, Nutrient Composition, and Cultural Significance. BMC, 2021.