Tao, H.; Li, S.-Q.; Fang, M.-J.; Cai, W.-H.; Zhang, S.; Wang, H.-L.
The Characterization of a Low-Calorie and Lactose-Free Brown Fermented Milk by the Hydrolysis of Different Enzymatic Lactose. Foods 2024, 13, 2861.
https://doi.org/10.3390/foods13182861
AMA Style
Tao H, Li S-Q, Fang M-J, Cai W-H, Zhang S, Wang H-L.
The Characterization of a Low-Calorie and Lactose-Free Brown Fermented Milk by the Hydrolysis of Different Enzymatic Lactose. Foods. 2024; 13(18):2861.
https://doi.org/10.3390/foods13182861
Chicago/Turabian Style
Tao, Han, Shuo-Qian Li, Meng-Jia Fang, Wan-Hao Cai, Song Zhang, and Hui-Li Wang.
2024. "The Characterization of a Low-Calorie and Lactose-Free Brown Fermented Milk by the Hydrolysis of Different Enzymatic Lactose" Foods 13, no. 18: 2861.
https://doi.org/10.3390/foods13182861
APA Style
Tao, H., Li, S.-Q., Fang, M.-J., Cai, W.-H., Zhang, S., & Wang, H.-L.
(2024). The Characterization of a Low-Calorie and Lactose-Free Brown Fermented Milk by the Hydrolysis of Different Enzymatic Lactose. Foods, 13(18), 2861.
https://doi.org/10.3390/foods13182861