Naturally forming benzoic acid orientates perilipin to facilitate glyceride-type polyunsaturated fatty acid degradation via fermentation behavior.

MLA

Jia, Wei, et al. “Naturally Forming Benzoic Acid Orientates Perilipin to Facilitate Glyceride-Type Polyunsaturated Fatty Acid Degradation via Fermentation Behavior.” Journal of Dairy Science, vol. 106, no. 3, Mar. 2023, pp. 1650–71. EBSCOhost, https://doi.org/10.3168/jds.2022-22381.

APA

Jia, W., Wu, X., & Shi, L. (2023). Naturally forming benzoic acid orientates perilipin to facilitate glyceride-type polyunsaturated fatty acid degradation via fermentation behavior. Journal of Dairy Science, 106(3), 1650–1671. https://doi.org/10.3168/jds.2022-22381

Chicago

Jia, Wei, Xixuan Wu, and Lin Shi. 2023. “Naturally Forming Benzoic Acid Orientates Perilipin to Facilitate Glyceride-Type Polyunsaturated Fatty Acid Degradation via Fermentation Behavior.” Journal of Dairy Science 106 (3): 1650–71. doi:10.3168/jds.2022-22381.