APA-Zitierstil (7. Ausg.)

Al-zoreky, N. S., & Almathen, F. S. (2021). Using recombinant camel chymosin to make white soft cheese from camel milk. Food chemistry, 337, 127994. https://doi.org/10.1016/j.foodchem.2020.127994

Chicago-Zitierstil (17. Ausg.)

Al-zoreky, Najeeb S., und Faisal S. Almathen. "Using Recombinant Camel Chymosin to Make White Soft Cheese from Camel Milk." Food Chemistry 337 (2021): 127994. https://doi.org/10.1016/j.foodchem.2020.127994.

MLA-Zitierstil (9. Ausg.)

Al-zoreky, Najeeb S., und Faisal S. Almathen. "Using Recombinant Camel Chymosin to Make White Soft Cheese from Camel Milk." Food Chemistry, vol. 337, 2021, p. 127994, https://doi.org/10.1016/j.foodchem.2020.127994.