APA (7th ed.) Citation

Zhang, H., Goff, H. D., Liu, C., Luo, S., & Hu, X. (2024). Preparation of liquid yogurt in the presence of pectin and its formation mechanism. Food chemistry, 452, 139473. https://doi.org/10.1016/j.foodchem.2024.139473

Chicago Style (17th ed.) Citation

Zhang, Hongkai, H. Douglas Goff, Chengmei Liu, Shunjing Luo, and Xiuting Hu. "Preparation of Liquid Yogurt in the Presence of Pectin and Its Formation Mechanism." Food Chemistry 452 (2024): 139473. https://doi.org/10.1016/j.foodchem.2024.139473.

MLA (9th ed.) Citation

Zhang, Hongkai, et al. "Preparation of Liquid Yogurt in the Presence of Pectin and Its Formation Mechanism." Food Chemistry, vol. 452, 2024, p. 139473, https://doi.org/10.1016/j.foodchem.2024.139473.