APA (7th ed.) Citation

Shen, Y., Shen, J., Kang, N., Gao, Y., Fan, Z., Fang, Z., . . . Yang, B. Effect of mixed fermentation with Lacticaseibacillus paracasei SMN-LBK and Limosilactobacillus reuteri LBK on the flavor precursor and flavor formation of Kazak cheese. Elsevier.

Chicago Style (17th ed.) Citation

Shen, Yuechenfei, Jie Shen, Ning Kang, Yu Gao, Zhexin Fan, Zhifeng Fang, Jiancheng Wang, Baokun Li, and Bo Yang. Effect of Mixed Fermentation with Lacticaseibacillus Paracasei SMN-LBK and Limosilactobacillus Reuteri LBK on the Flavor Precursor and Flavor Formation of Kazak Cheese. Elsevier.

MLA (9th ed.) Citation

Shen, Yuechenfei, et al. Effect of Mixed Fermentation with Lacticaseibacillus Paracasei SMN-LBK and Limosilactobacillus Reuteri LBK on the Flavor Precursor and Flavor Formation of Kazak Cheese. Elsevier.