APA (7th ed.) Citation

Darnay, L., Tóth, A., Csehi, B., Szepessy, A., Horváth, M., Pásztor-Huszár, K., & Laczay, P. (2021, October). The Effect of Microbial Transglutaminase on the Viscosity and Protein Network of Kefir Made from Cow, Goat, or Donkey Milk. Fermentation.

Chicago Style (17th ed.) Citation

Darnay, Lívia, Adrienn Tóth, Barbara Csehi, Anna Szepessy, Martin Horváth, Klára Pásztor-Huszár, and Péter Laczay. "The Effect of Microbial Transglutaminase on the Viscosity and Protein Network of Kefir Made from Cow, Goat, or Donkey Milk." Fermentation Oct. 2021.

MLA (9th ed.) Citation

Darnay, Lívia, et al. "The Effect of Microbial Transglutaminase on the Viscosity and Protein Network of Kefir Made from Cow, Goat, or Donkey Milk." Fermentation, Oct. 2021.