Wang, K., Ma, C., Gong, G., & Chang, C. (2019). Fermentation parameters, antioxidant capacities, and volatile flavor compounds of tomato juice–skim milk mixtures fermented by Lactobacillus plantarum ST-III. Food Sci Biotechnol.
Chicago-tyylinen lähdeviittausWang, Kun, Chengjie Ma, Guangyu Gong, ja Chao Chang. "Fermentation Parameters, Antioxidant Capacities, and Volatile Flavor Compounds of Tomato Juice–skim Milk Mixtures Fermented By Lactobacillus Plantarum ST-III." Food Sci Biotechnol 2019.
MLA-viiteWang, Kun, Chengjie Ma, Guangyu Gong, ja Chao Chang. "Fermentation Parameters, Antioxidant Capacities, and Volatile Flavor Compounds of Tomato Juice–skim Milk Mixtures Fermented By Lactobacillus Plantarum ST-III." Food Sci Biotechnol 2019.
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