Zhou, Z.; Xiang, H.; Cheng, J.; Ban, Q.; Sun, X.; Guo, M.
Effects of Panax notoginseng Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt. Foods 2024, 13, 486.
https://doi.org/10.3390/foods13030486
AMA Style
Zhou Z, Xiang H, Cheng J, Ban Q, Sun X, Guo M.
Effects of Panax notoginseng Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt. Foods. 2024; 13(3):486.
https://doi.org/10.3390/foods13030486
Chicago/Turabian Style
Zhou, Zengjia, Huiyu Xiang, Jianjun Cheng, Qingfeng Ban, Xiaomeng Sun, and Mingruo Guo.
2024. "Effects of Panax notoginseng Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt" Foods 13, no. 3: 486.
https://doi.org/10.3390/foods13030486
APA Style
Zhou, Z., Xiang, H., Cheng, J., Ban, Q., Sun, X., & Guo, M.
(2024). Effects of Panax notoginseng Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt. Foods, 13(3), 486.
https://doi.org/10.3390/foods13030486