Ma, J.; Miao, Y.; Li, J.; Ma, Y.; Wu, M.; Wang, W.; Xu, C.; Jiang, Z.; Hou, J.
Incorporation of Blue Honeysuckle Juice into Fermented Goat Milk: Physicochemical, Sensory and Antioxidant Characteristics and In Vitro Gastrointestinal Digestion. Foods 2022, 11, 3065.
https://doi.org/10.3390/foods11193065
AMA Style
Ma J, Miao Y, Li J, Ma Y, Wu M, Wang W, Xu C, Jiang Z, Hou J.
Incorporation of Blue Honeysuckle Juice into Fermented Goat Milk: Physicochemical, Sensory and Antioxidant Characteristics and In Vitro Gastrointestinal Digestion. Foods. 2022; 11(19):3065.
https://doi.org/10.3390/foods11193065
Chicago/Turabian Style
Ma, Jiage, Yusi Miao, Jinzhe Li, Yue Ma, Mengguo Wu, Wan Wang, Cong Xu, Zhanmei Jiang, and Juncai Hou.
2022. "Incorporation of Blue Honeysuckle Juice into Fermented Goat Milk: Physicochemical, Sensory and Antioxidant Characteristics and In Vitro Gastrointestinal Digestion" Foods 11, no. 19: 3065.
https://doi.org/10.3390/foods11193065
APA Style
Ma, J., Miao, Y., Li, J., Ma, Y., Wu, M., Wang, W., Xu, C., Jiang, Z., & Hou, J.
(2022). Incorporation of Blue Honeysuckle Juice into Fermented Goat Milk: Physicochemical, Sensory and Antioxidant Characteristics and In Vitro Gastrointestinal Digestion. Foods, 11(19), 3065.
https://doi.org/10.3390/foods11193065
