APA (7th ed.) Citation

Zhu, H., Chen, Z., Li, G., Yao, X., Hu, Y., & Zhao, W. (2023). Physicochemical, sensory, and antioxidant characteristics of stirred‐type yogurt enriched with Lentinula edodes stipe powder. Food Science & Nutrition, 11(10), 6231. https://doi.org/10.1002/fsn3.3563

Chicago Style (17th ed.) Citation

Zhu, Hanyu, Zheng Chen, Geqing Li, Xiaoqian Yao, Yujing Hu, and Wenxia Zhao. "Physicochemical, Sensory, and Antioxidant Characteristics of Stirred‐type Yogurt Enriched with Lentinula Edodes Stipe Powder." Food Science & Nutrition 11, no. 10 (2023): 6231. https://doi.org/10.1002/fsn3.3563.

MLA (9th ed.) Citation

Zhu, Hanyu, et al. "Physicochemical, Sensory, and Antioxidant Characteristics of Stirred‐type Yogurt Enriched with Lentinula Edodes Stipe Powder." Food Science & Nutrition, vol. 11, no. 10, 2023, p. 6231, https://doi.org/10.1002/fsn3.3563.