Wang, Y.; Liu, X.; Shao, Y.; Guo, Y.; Gu, R.; Wang, W.
Cheese Whey Protein and Blueberry Juice Mixed Fermentation Enhance the Freeze-Resistance of Lactic Acid Bacteria in the Freeze-Drying Process. Foods 2024, 13, 2260.
https://doi.org/10.3390/foods13142260
AMA Style
Wang Y, Liu X, Shao Y, Guo Y, Gu R, Wang W.
Cheese Whey Protein and Blueberry Juice Mixed Fermentation Enhance the Freeze-Resistance of Lactic Acid Bacteria in the Freeze-Drying Process. Foods. 2024; 13(14):2260.
https://doi.org/10.3390/foods13142260
Chicago/Turabian Style
Wang, Yuxian, Xian Liu, Yufeng Shao, Yaozu Guo, Ruixia Gu, and Wenqiong Wang.
2024. "Cheese Whey Protein and Blueberry Juice Mixed Fermentation Enhance the Freeze-Resistance of Lactic Acid Bacteria in the Freeze-Drying Process" Foods 13, no. 14: 2260.
https://doi.org/10.3390/foods13142260
APA Style
Wang, Y., Liu, X., Shao, Y., Guo, Y., Gu, R., & Wang, W.
(2024). Cheese Whey Protein and Blueberry Juice Mixed Fermentation Enhance the Freeze-Resistance of Lactic Acid Bacteria in the Freeze-Drying Process. Foods, 13(14), 2260.
https://doi.org/10.3390/foods13142260