Price, E., Sindelar, J., Drake, M., Rankin, S., & Horiba, T. (2021). Components Associated With Saltiness Potentiation in Frankfurters Made With Traditionally Brewed Soy Sauce. Iowa State University Digital Press.
Chicago Style (17th ed.) CitationPrice, Elizabeth, Jeff Sindelar, MaryAnne Drake, Scott Rankin, and Taro Horiba. Components Associated With Saltiness Potentiation in Frankfurters Made With Traditionally Brewed Soy Sauce. Iowa State University Digital Press, 2021.
MLA (9th ed.) CitationPrice, Elizabeth, et al. Components Associated With Saltiness Potentiation in Frankfurters Made With Traditionally Brewed Soy Sauce. Iowa State University Digital Press, 2021.
Warning: These citations may not always be 100% accurate.