APA (7th ed.) Citation

M’hir, S., Mejri, A., Atrous, H., & Ayed, L. Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice. Wiley.

Chicago Style (17th ed.) Citation

M’hir, Sana, Asma Mejri, Hajer Atrous, and Lamia Ayed. Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice. Wiley.

MLA (9th ed.) Citation

M’hir, Sana, et al. Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice. Wiley.