APA (7th ed.) Citation

Cahyanti, A. N., Legowo, A. M., Rizqiati, H., Harjanti, D. W., & Sari, A. R. (2025). Goat milk whey fermentation: A sustainable approach to producing tryptophan functional beverages by Lactobacillus rhamnosus and Lactobacillus casei. Journal of Advanced Veterinary Research, 15(5), 589.

Chicago Style (17th ed.) Citation

Cahyanti, Antonia N., Anang M. Legowo, Heni Rizqiati, Dian W. Harjanti, and Anisa R. Sari. "Goat Milk Whey Fermentation: A Sustainable Approach to Producing Tryptophan Functional Beverages by Lactobacillus Rhamnosus and Lactobacillus Casei." Journal of Advanced Veterinary Research 15, no. 5 (2025): 589.

MLA (9th ed.) Citation

Cahyanti, Antonia N., et al. "Goat Milk Whey Fermentation: A Sustainable Approach to Producing Tryptophan Functional Beverages by Lactobacillus Rhamnosus and Lactobacillus Casei." Journal of Advanced Veterinary Research, vol. 15, no. 5, 2025, p. 589.