Information Journal Paper
APA:
Copy. (2018). Changes of the cell surface hydrophobicity of Lactobacillus acidophilus La-5 in response to pH, temperature and inulin. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL), 53(5), 1262-1268. SID. https://sid.ir/paper/741741/en
Vancouver:
Copy. Changes of the cell surface hydrophobicity of Lactobacillus acidophilus La-5 in response to pH, temperature and inulin. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL)[Internet]. 2018;53(5):1262-1268. Available from: https://sid.ir/paper/741741/en
IEEE:
Copy, “Changes of the cell surface hydrophobicity of Lactobacillus acidophilus La-5 in response to pH, temperature and inulin,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL), vol. 53, no. 5, pp. 1262–1268, 2018, [Online]. Available: https://sid.ir/paper/741741/en