Information Journal Paper
APA:
Copy. (2020). Effect of co-fermentation with lactic acid bacteria and K. marxianus on physicochemical and sensory properties of goat milk. Foods, 9(3), 299-313. SID. https://sid.ir/paper/680292/en
Vancouver:
Copy. Effect of co-fermentation with lactic acid bacteria and K. marxianus on physicochemical and sensory properties of goat milk. Foods[Internet]. 2020;9(3):299-313. Available from: https://sid.ir/paper/680292/en
IEEE:
Copy, “Effect of co-fermentation with lactic acid bacteria and K. marxianus on physicochemical and sensory properties of goat milk,” Foods, vol. 9, no. 3, pp. 299–313, 2020, [Online]. Available: https://sid.ir/paper/680292/en