Cite
Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt.
MLA
Ru Jia, et al. “Effects of Fermentation with Lactobacillus Rhamnosus GG on Product Quality and Fatty Acids of Goat Milk Yogurt.” Journal of Dairy Science, vol. 99, no. 1, Jan. 2016, pp. 221–27. EBSCOhost, https://doi.org/10.3168/jds.2015-10114.
APA
Ru Jia, Han Chen, Hui Chen, & Wu Ding. (2016). Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt. Journal of Dairy Science, 99(1), 221–227. https://doi.org/10.3168/jds.2015-10114
Chicago
Ru Jia, Han Chen, Hui Chen, and Wu Ding. 2016. “Effects of Fermentation with Lactobacillus Rhamnosus GG on Product Quality and Fatty Acids of Goat Milk Yogurt.” Journal of Dairy Science 99 (1): 221–27. doi:10.3168/jds.2015-10114.