Shu, G.; Shi, X.; Chen, L.; Kou, J.; Meng, J.; Chen, H.
Antioxidant Peptides from Goat Milk Fermented by Lactobacillus casei L61: Preparation, Optimization, and Stability Evaluation in Simulated Gastrointestinal Fluid. Nutrients 2018, 10, 797.
https://doi.org/10.3390/nu10060797
AMA Style
Shu G, Shi X, Chen L, Kou J, Meng J, Chen H.
Antioxidant Peptides from Goat Milk Fermented by Lactobacillus casei L61: Preparation, Optimization, and Stability Evaluation in Simulated Gastrointestinal Fluid. Nutrients. 2018; 10(6):797.
https://doi.org/10.3390/nu10060797
Chicago/Turabian Style
Shu, Guowei, Xiaoyu Shi, Li Chen, Jianbo Kou, Jiangpeng Meng, and He Chen.
2018. "Antioxidant Peptides from Goat Milk Fermented by Lactobacillus casei L61: Preparation, Optimization, and Stability Evaluation in Simulated Gastrointestinal Fluid" Nutrients 10, no. 6: 797.
https://doi.org/10.3390/nu10060797
APA Style
Shu, G., Shi, X., Chen, L., Kou, J., Meng, J., & Chen, H.
(2018). Antioxidant Peptides from Goat Milk Fermented by Lactobacillus casei L61: Preparation, Optimization, and Stability Evaluation in Simulated Gastrointestinal Fluid. Nutrients, 10(6), 797.
https://doi.org/10.3390/nu10060797