Crude goat whey fermentation by Kluyveromyces marxianus and Lactobacillus rhamnosus: contribution to proteolysis and ACE inhibitory activity.

MLA

Hamme, Vanessa, et al. “Crude Goat Whey Fermentation by Kluyveromyces Marxianus and Lactobacillus Rhamnosus: Contribution to Proteolysis and ACE Inhibitory Activity.” The Journal of Dairy Research, vol. 76, no. 2, May 2009, pp. 152–57. EBSCOhost, https://doi.org/10.1017/S0022029908003877.

APA

Hamme, V., Sannier, F., Piot, J.-M., Didelot, S., & Bordenave-Juchereau, S. (2009). Crude goat whey fermentation by Kluyveromyces marxianus and Lactobacillus rhamnosus: contribution to proteolysis and ACE inhibitory activity. The Journal of Dairy Research, 76(2), 152–157. https://doi.org/10.1017/S0022029908003877

Chicago

Hamme, Vanessa, Frederic Sannier, Jean-Marie Piot, Sandrine Didelot, and Stephanie Bordenave-Juchereau. 2009. “Crude Goat Whey Fermentation by Kluyveromyces Marxianus and Lactobacillus Rhamnosus: Contribution to Proteolysis and ACE Inhibitory Activity.” The Journal of Dairy Research 76 (2): 152–57. doi:10.1017/S0022029908003877.