Fermentation of sarshir (kaymak) by lactic acid bacteria: antibacterial activity, antioxidant properties, lipid and protein oxidation and fatty acid profile.

MLA

Hashemi, Seyed Mohammad Bagher, et al. “Fermentation of Sarshir (Kaymak) by Lactic Acid Bacteria: Antibacterial Activity, Antioxidant Properties, Lipid and Protein Oxidation and Fatty Acid Profile.” Journal of the Science of Food & Agriculture, vol. 97, no. 13, Oct. 2017, pp. 4595–603. EBSCOhost, https://doi.org/10.1002/jsfa.8329.

APA

Hashemi, S. M. B., Mousavi Khaneghah, A., Kontominas, M. G., Eş, I., Sant’Ana, A. S., Martinez, R. R., & Drider, D. (2017). Fermentation of sarshir (kaymak) by lactic acid bacteria: antibacterial activity, antioxidant properties, lipid and protein oxidation and fatty acid profile. Journal of the Science of Food & Agriculture, 97(13), 4595–4603. https://doi.org/10.1002/jsfa.8329

Chicago

Hashemi, Seyed Mohammad Bagher, Amin Mousavi Khaneghah, Michael G Kontominas, Ismail Eş, Anderson S Sant’Ana, Rafael R Martinez, and Djamel Drider. 2017. “Fermentation of Sarshir (Kaymak) by Lactic Acid Bacteria: Antibacterial Activity, Antioxidant Properties, Lipid and Protein Oxidation and Fatty Acid Profile.” Journal of the Science of Food & Agriculture 97 (13): 4595–4603. doi:10.1002/jsfa.8329.