Zhang, L.; Mi, S.; Liu, R.; Sang, Y.; Wang, X.
Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques. Molecules 2020, 25, 1129.
https://doi.org/10.3390/molecules25051129
AMA Style
Zhang L, Mi S, Liu R, Sang Y, Wang X.
Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques. Molecules. 2020; 25(5):1129.
https://doi.org/10.3390/molecules25051129
Chicago/Turabian Style
Zhang, Li, Si Mi, Ruobing Liu, Yaxin Sang, and Xianghong Wang.
2020. "Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques" Molecules 25, no. 5: 1129.
https://doi.org/10.3390/molecules25051129
APA Style
Zhang, L., Mi, S., Liu, R., Sang, Y., & Wang, X.
(2020). Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques. Molecules, 25(5), 1129.
https://doi.org/10.3390/molecules25051129