Probiotic potential of γ-aminobutyric acid (GABA)-producing yeast and its influence on the quality of cheese.

MLA

Li, Shan, et al. “Probiotic Potential of γ-Aminobutyric Acid (GABA)-Producing Yeast and Its Influence on the Quality of Cheese.” Journal of Dairy Science, vol. 104, no. 6, June 2021, pp. 6559–76. EBSCOhost, https://doi.org/10.3168/jds.2020-19845.

APA

Li, S., Zhang, Y., Yin, P., Zhang, K., Liu, Y., Gao, Y., Li, Y., Wang, T., Lu, S., & Li, B. (2021). Probiotic potential of γ-aminobutyric acid (GABA)-producing yeast and its influence on the quality of cheese. Journal of Dairy Science, 104(6), 6559–6576. https://doi.org/10.3168/jds.2020-19845

Chicago

Li, Shan, Yan Zhang, Pingping Yin, Kaili Zhang, Yue Liu, Yunyun Gao, Yandie Li, Tong Wang, Shiling Lu, and Baokun Li. 2021. “Probiotic Potential of γ-Aminobutyric Acid (GABA)-Producing Yeast and Its Influence on the Quality of Cheese.” Journal of Dairy Science 104 (6): 6559–76. doi:10.3168/jds.2020-19845.