APA (7th ed.) Citation

CC, L., SJ, G., YT, F., YR, Z., Y, L., ZP, G., & CF, G. (2025). Microbiological, physicochemical, textural, and rheological properties of fermented soymilk produced with Enterococcus faecium and Lactiplantibacillus plantarum. Food chemistry, 467, 142232. https://doi.org/10.1016/j.foodchem.2024.142232

Chicago Style (17th ed.) Citation

CC, Li, Guo SJ, Feng YT, Zhou YR, Li Y, Gao ZP, and Guo CF. "Microbiological, Physicochemical, Textural, and Rheological Properties of Fermented Soymilk Produced with Enterococcus Faecium and Lactiplantibacillus Plantarum." Food Chemistry 467 (2025): 142232. https://doi.org/10.1016/j.foodchem.2024.142232.

MLA (9th ed.) Citation

CC, Li, et al. "Microbiological, Physicochemical, Textural, and Rheological Properties of Fermented Soymilk Produced with Enterococcus Faecium and Lactiplantibacillus Plantarum." Food Chemistry, vol. 467, 2025, p. 142232, https://doi.org/10.1016/j.foodchem.2024.142232.