Yan, P.; Mi, L.; Song, L.; Lu, Y.; Liang, Q.; Zhang, L.; Zhang, Y.; Zhu, Y.
Physicochemical Properties and Consumer Acceptance of Yak Mozzarella Cheese Produced by Culture Acidification and Direct Acidification. Foods 2026, 15, 252.
https://doi.org/10.3390/foods15020252
AMA Style
Yan P, Mi L, Song L, Lu Y, Liang Q, Zhang L, Zhang Y, Zhu Y.
Physicochemical Properties and Consumer Acceptance of Yak Mozzarella Cheese Produced by Culture Acidification and Direct Acidification. Foods. 2026; 15(2):252.
https://doi.org/10.3390/foods15020252
Chicago/Turabian Style
Yan, Puwei, Lan Mi, Li Song, Yingrui Lu, Qi Liang, Liya Zhang, Yan Zhang, and Yinhua Zhu.
2026. "Physicochemical Properties and Consumer Acceptance of Yak Mozzarella Cheese Produced by Culture Acidification and Direct Acidification" Foods 15, no. 2: 252.
https://doi.org/10.3390/foods15020252
APA Style
Yan, P., Mi, L., Song, L., Lu, Y., Liang, Q., Zhang, L., Zhang, Y., & Zhu, Y.
(2026). Physicochemical Properties and Consumer Acceptance of Yak Mozzarella Cheese Produced by Culture Acidification and Direct Acidification. Foods, 15(2), 252.
https://doi.org/10.3390/foods15020252