APA (7th ed.) Citation

Chen, A., Chen, A., Meng, F., Li, J., Chen, X., Li, Y., & Jiang, L. (2024, July). Quinoa protein hydrolysates improved the qualities and volatiles of yogurt fermented by Lactobacillus plantarum. Frontiers in Sustainable Food Systems.

Chicago Style (17th ed.) Citation

Chen, Ao-Xin, Ao-Xin Chen, Fan-Bing Meng, Jia-Jia Li, Xiao-Chun Chen, Yun-Cheng Li, and Li-Shi Jiang. "Quinoa Protein Hydrolysates Improved the Qualities and Volatiles of Yogurt Fermented by Lactobacillus Plantarum." Frontiers in Sustainable Food Systems Jul. 2024.

MLA (9th ed.) Citation

Chen, Ao-Xin, et al. "Quinoa Protein Hydrolysates Improved the Qualities and Volatiles of Yogurt Fermented by Lactobacillus Plantarum." Frontiers in Sustainable Food Systems, Jul. 2024.