Li, M.;                     He, Z.;                     He, L.;                     Li, C.;                     Tao, H.;                     Ye, C.;                     Liu, L.;                     Zeng, X.;                     Ran, G.    
        Effect of Fermentation Parameters on the Anthocyanin Content, Sensory Properties, and Physicochemical Parameters of Potato Blueberry Yogurt. Fermentation 2022, 8, 489.
    https://doi.org/10.3390/fermentation8100489
    AMA Style
    
                                Li M,                                 He Z,                                 He L,                                 Li C,                                 Tao H,                                 Ye C,                                 Liu L,                                 Zeng X,                                 Ran G.        
                Effect of Fermentation Parameters on the Anthocyanin Content, Sensory Properties, and Physicochemical Parameters of Potato Blueberry Yogurt. Fermentation. 2022; 8(10):489.
        https://doi.org/10.3390/fermentation8100489
    
    Chicago/Turabian Style
    
                                Li, Meidan,                                 Zuyan He,                                 Laping He,                                 Cuiqin Li,                                 Han Tao,                                 Chun Ye,                                 Lihua Liu,                                 Xuefeng Zeng,                                 and Guangyan Ran.        
                2022. "Effect of Fermentation Parameters on the Anthocyanin Content, Sensory Properties, and Physicochemical Parameters of Potato Blueberry Yogurt" Fermentation 8, no. 10: 489.
        https://doi.org/10.3390/fermentation8100489
    
    APA Style
    
                                Li, M.,                                 He, Z.,                                 He, L.,                                 Li, C.,                                 Tao, H.,                                 Ye, C.,                                 Liu, L.,                                 Zeng, X.,                                 & Ran, G.        
        
        (2022). Effect of Fermentation Parameters on the Anthocyanin Content, Sensory Properties, and Physicochemical Parameters of Potato Blueberry Yogurt. Fermentation, 8(10), 489.
        https://doi.org/10.3390/fermentation8100489