APA (7th ed.) Citation

Zhang, L., Mi, S., Liu, R., Sang, Y., & Wang, X. Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis. Wiley.

Chicago Style (17th ed.) Citation

Zhang, Li, Si Mi, Ruo-bing Liu, Ya-xin Sang, and Xiang-hong Wang. Evaluation of Volatile Compounds During the Fermentation Process of Yogurts by Streptococcus Thermophilus Based on Odor Activity Value and Heat Map Analysis. Wiley.

MLA (9th ed.) Citation

Zhang, Li, et al. Evaluation of Volatile Compounds During the Fermentation Process of Yogurts by Streptococcus Thermophilus Based on Odor Activity Value and Heat Map Analysis. Wiley.