Improvement of nutritional components and in vitro antioxidative properties of soy-powder yogurts using Lactobacillus plantarum.

MLA

Lee, Jin Hwan, et al. “Improvement of Nutritional Components and in Vitro Antioxidative Properties of Soy-Powder Yogurts Using Lactobacillus Plantarum.” Journal of Food and Drug Analysis, vol. 26, no. 3, July 2018, pp. 1054–65. EBSCOhost, https://doi.org/10.1016/j.jfda.2017.12.003.

APA

Lee, J. H., Hwang, C. E., Cho, E. J., Song, Y. H., Kim, S. C., & Cho, K. M. (2018). Improvement of nutritional components and in vitro antioxidative properties of soy-powder yogurts using Lactobacillus plantarum. Journal of Food and Drug Analysis, 26(3), 1054–1065. https://doi.org/10.1016/j.jfda.2017.12.003

Chicago

Lee, Jin Hwan, Chung Eun Hwang, Eun Ju Cho, Yeong Hun Song, Su Cheol Kim, and Kye Man Cho. 2018. “Improvement of Nutritional Components and in Vitro Antioxidative Properties of Soy-Powder Yogurts Using Lactobacillus Plantarum.” Journal of Food and Drug Analysis 26 (3): 1054–65. doi:10.1016/j.jfda.2017.12.003.