The Biochemical, Microbiological, Antioxidant and Sensory Characterization of Fermented Skimmed Milk Drinks Supplemented with Probiotics Lacticaseibacillus casei and Lacticaseibacillus rhamnosus.

MLA

Shabbir, Iqra, et al. “The Biochemical, Microbiological, Antioxidant and Sensory Characterization of Fermented Skimmed Milk Drinks Supplemented with Probiotics Lacticaseibacillus Casei and Lacticaseibacillus Rhamnosus.” Microorganisms, vol. 11, no. 10, Oct. 2023, p. 2523. EBSCOhost, https://doi.org/10.3390/microorganisms11102523.

APA

Shabbir, I., Al-Asmari, F., Saima, H., Nadeem, M. T., Ambreen, S., Kasankala, L. M., Khalid, M. Z., Rahim, M. A., Özogul, F., Bartkiene, E., & Rocha, J. M. (2023). The Biochemical, Microbiological, Antioxidant and Sensory Characterization of Fermented Skimmed Milk Drinks Supplemented with Probiotics Lacticaseibacillus casei and Lacticaseibacillus rhamnosus. Microorganisms, 11(10), 2523. https://doi.org/10.3390/microorganisms11102523

Chicago

Shabbir, Iqra, Fahad Al-Asmari, Hafiza Saima, Muhammad Tahir Nadeem, Saadia Ambreen, Ladislaus Manaku Kasankala, Muhammad Zubair Khalid, et al. 2023. “The Biochemical, Microbiological, Antioxidant and Sensory Characterization of Fermented Skimmed Milk Drinks Supplemented with Probiotics Lacticaseibacillus Casei and Lacticaseibacillus Rhamnosus.” Microorganisms 11 (10): 2523. doi:10.3390/microorganisms11102523.