Cite
Preparation of Bifidobacterium breve encapsulated in low methoxyl pectin beads and its effects on yogurt quality.
MLA
Li, Mengyang, et al. “Preparation of Bifidobacterium Breve Encapsulated in Low Methoxyl Pectin Beads and Its Effects on Yogurt Quality.” Journal of Dairy Science, vol. 102, no. 6, June 2019, pp. 4832–43. EBSCOhost, https://doi.org/10.3168/jds.2018-15597.
APA
Li, M., Jin, Y., Wang, Y., Meng, L., Zhang, N., Sun, Y., Hao, J., Fu, Q., & Sun, Q. (2019). Preparation of Bifidobacterium breve encapsulated in low methoxyl pectin beads and its effects on yogurt quality. Journal of Dairy Science, 102(6), 4832–4843. https://doi.org/10.3168/jds.2018-15597
Chicago
Li, Mengyang, Yunxiang Jin, Yawei Wang, Li Meng, Na Zhang, Ying Sun, Jingfei Hao, Qi Fu, and Qingshen Sun. 2019. “Preparation of Bifidobacterium Breve Encapsulated in Low Methoxyl Pectin Beads and Its Effects on Yogurt Quality.” Journal of Dairy Science 102 (6): 4832–43. doi:10.3168/jds.2018-15597.