Mohammadi, R., Yousefi, M., Sarlak, Z., Shah, N. P., Mortazavian, A. M., Sadeghi, E., & Khajavi, M. Z. (2017). Influence of commercial culture composition and cow milk to soy milk ratio on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink. Food Sci Biotechnol.
Citação norma ChicagoMohammadi, Reza, Mojtaba Yousefi, Zahra Sarlak, Nagendra Prasad Shah, Amir Mohammad Mortazavian, Ehsan Sadeghi, and Maryam Zabihzadeh Khajavi. "Influence of Commercial Culture Composition and Cow Milk to Soy Milk Ratio On the Biochemical, Microbiological, and Sensory Characteristics of a Probiotic Fermented Composite Drink." Food Sci Biotechnol 2017.
MLA引文Mohammadi, Reza, et al. "Influence of Commercial Culture Composition and Cow Milk to Soy Milk Ratio On the Biochemical, Microbiological, and Sensory Characteristics of a Probiotic Fermented Composite Drink." Food Sci Biotechnol 2017.