APA (7th ed.) Citation

Diru, L., Tiehua, Z., Nan, J., Chunyu, X., Chunyan, S., Jian, Z., & Mingruo, G. Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

Chicago Style (17th ed.) Citation

Diru, Liu, Zhang Tiehua, Jiang Nan, Xi Chunyu, Sun Chunyan, Zheng Jian, and Guo Mingruo. Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

MLA (9th ed.) Citation

Diru, Liu, et al. Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.