Quinoa protein hydrolysates improved the qualities and volatiles of yogurt fermented by Lactobacillus plantarum.

MLA

Ao-Xin Chen, et al. “Quinoa Protein Hydrolysates Improved the Qualities and Volatiles of Yogurt Fermented by Lactobacillus Plantarum.” Frontiers in Sustainable Food Systems, July 2024, pp. 1–13. EBSCOhost, https://doi.org/10.3389/fsufs.2024.1432631.

APA

Ao-Xin Chen, Fan-Bing Meng, Jia-Jia Li, Xiao-Chun Chen, Yun-Cheng Li, & Li-Shi Jiang. (2024). Quinoa protein hydrolysates improved the qualities and volatiles of yogurt fermented by Lactobacillus plantarum. Frontiers in Sustainable Food Systems, 1–13. https://doi.org/10.3389/fsufs.2024.1432631

Chicago

Ao-Xin Chen, Fan-Bing Meng, Jia-Jia Li, Xiao-Chun Chen, Yun-Cheng Li, and Li-Shi Jiang. 2024. “Quinoa Protein Hydrolysates Improved the Qualities and Volatiles of Yogurt Fermented by Lactobacillus Plantarum.” Frontiers in Sustainable Food Systems, July, 1–13. doi:10.3389/fsufs.2024.1432631.