Style de citation APA (7e éd.)

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.

Style de citation Chicago (17e éd.)

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

Style de citation MLA (8e éd.)

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