Cite
MLA Citation
M.A. Ezzat et al.. “Trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp (Puntius gonionotus) and black tilapia (Oreochromis mossambicus).” Food chemistry, vol. 172, 2015, pp. 893–899. http://access.bl.uk/ark:/81055/vdc_100042112937.0x00002f