Information Journal Paper
APA:
CopyGUO, Z., & WANG, J.. (2009). IN VITRO COMPARISON OF PROBIOTIC PROPERTIES OF LACTOBACILLUS CASEI ZHANG, A POTENTIAL NEW PROBIOTIC, WITH SELECTED PROBIOTIC STRAINS. FOOD SCIENCE AND TECHNOLOGY (LWT), 42(10), 1640-1646. SID. https://sid.ir/paper/667126/en
Vancouver:
CopyGUO Z., WANG J.. IN VITRO COMPARISON OF PROBIOTIC PROPERTIES OF LACTOBACILLUS CASEI ZHANG, A POTENTIAL NEW PROBIOTIC, WITH SELECTED PROBIOTIC STRAINS. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2009;42(10):1640-1646. Available from: https://sid.ir/paper/667126/en
IEEE:
CopyZ. GUO, and J. WANG, “IN VITRO COMPARISON OF PROBIOTIC PROPERTIES OF LACTOBACILLUS CASEI ZHANG, A POTENTIAL NEW PROBIOTIC, WITH SELECTED PROBIOTIC STRAINS,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 42, no. 10, pp. 1640–1646, 2009, [Online]. Available: https://sid.ir/paper/667126/en