He, P.; Wang, Y.; Yang, J.; Suo, H.; Song, J.
The Effect of Lactiplantibacillus plantarum SHY130 and Konjac Glucomannan on the Physicochemical, Antioxidant, and Sensory Properties of Stirred Yogurt. Foods 2024, 13, 2324.
https://doi.org/10.3390/foods13152324
AMA Style
He P, Wang Y, Yang J, Suo H, Song J.
The Effect of Lactiplantibacillus plantarum SHY130 and Konjac Glucomannan on the Physicochemical, Antioxidant, and Sensory Properties of Stirred Yogurt. Foods. 2024; 13(15):2324.
https://doi.org/10.3390/foods13152324
Chicago/Turabian Style
He, Penglin, Yufei Wang, Jing Yang, Huayi Suo, and Jiajia Song.
2024. "The Effect of Lactiplantibacillus plantarum SHY130 and Konjac Glucomannan on the Physicochemical, Antioxidant, and Sensory Properties of Stirred Yogurt" Foods 13, no. 15: 2324.
https://doi.org/10.3390/foods13152324
APA Style
He, P., Wang, Y., Yang, J., Suo, H., & Song, J.
(2024). The Effect of Lactiplantibacillus plantarum SHY130 and Konjac Glucomannan on the Physicochemical, Antioxidant, and Sensory Properties of Stirred Yogurt. Foods, 13(15), 2324.
https://doi.org/10.3390/foods13152324