Huang, Z.; Huang, L.; Xing, G.; Xu, X.; Tu, C.; Dong, M.
Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk. Foods 2020, 9, 299.
https://doi.org/10.3390/foods9030299
AMA Style
Huang Z, Huang L, Xing G, Xu X, Tu C, Dong M.
Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk. Foods. 2020; 9(3):299.
https://doi.org/10.3390/foods9030299
Chicago/Turabian Style
Huang, Zhihai, Lu Huang, Guangliang Xing, Xiao Xu, Chuanhai Tu, and Mingsheng Dong.
2020. "Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk" Foods 9, no. 3: 299.
https://doi.org/10.3390/foods9030299
APA Style
Huang, Z., Huang, L., Xing, G., Xu, X., Tu, C., & Dong, M.
(2020). Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk. Foods, 9(3), 299.
https://doi.org/10.3390/foods9030299