APA引文

Li, Y., Wang, X., Meng, Y., Zhang, F., Shao, Z., & Hu, L. (2018, January). Effect of the modified high methoxyl pectin on the stability of the fermented milk beverage. International Journal of Food Properties.

Chicago Style (17th ed.) Citation

Li, Yanhua, Xinwei Wang, Yuecheng Meng, Fan Zhang, Zhipeng Shao, and Ling Hu. "Effect of the Modified High Methoxyl Pectin on the Stability of the Fermented Milk Beverage." International Journal of Food Properties Jan. 2018.

MLA引文

Li, Yanhua, et al. "Effect of the Modified High Methoxyl Pectin on the Stability of the Fermented Milk Beverage." International Journal of Food Properties, Jan. 2018.