Gao, P.; Su, Y.; Zhang, W.; Pang, X.; Xie, N.; Zhang, M.; Lv, J.; Zhang, S.
Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing. Gels 2022, 8, 160.
https://doi.org/10.3390/gels8030160
AMA Style
Gao P, Su Y, Zhang W, Pang X, Xie N, Zhang M, Lv J, Zhang S.
Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing. Gels. 2022; 8(3):160.
https://doi.org/10.3390/gels8030160
Chicago/Turabian Style
Gao, Peng, Yanling Su, Wenyuan Zhang, Xiaoyang Pang, Ning Xie, Min Zhang, Jiaping Lv, and Shuwen Zhang.
2022. "Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing" Gels 8, no. 3: 160.
https://doi.org/10.3390/gels8030160
APA Style
Gao, P., Su, Y., Zhang, W., Pang, X., Xie, N., Zhang, M., Lv, J., & Zhang, S.
(2022). Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing. Gels, 8(3), 160.
https://doi.org/10.3390/gels8030160