APA (7th ed.) Citation

K, Z., H, T., MS, F., F, X., & B, L. (2024). Effect of Lactobacillus helveticus exopolysaccharides molecular weight on yogurt gel properties and its internal mechanism. International journal of biological macromolecules, 262(Pt 1), 130006. https://doi.org/10.1016/j.ijbiomac.2024.130006

Chicago Style (17th ed.) Citation

K, Zhang, Tang H, Farid MS, Xiang F, and Li B. "Effect of Lactobacillus Helveticus Exopolysaccharides Molecular Weight on Yogurt Gel Properties and Its Internal Mechanism." International Journal of Biological Macromolecules 262, no. Pt 1 (2024): 130006. https://doi.org/10.1016/j.ijbiomac.2024.130006.

MLA (9th ed.) Citation

K, Zhang, et al. "Effect of Lactobacillus Helveticus Exopolysaccharides Molecular Weight on Yogurt Gel Properties and Its Internal Mechanism." International Journal of Biological Macromolecules, vol. 262, no. Pt 1, 2024, p. 130006, https://doi.org/10.1016/j.ijbiomac.2024.130006.