APA (7th ed.) Citation

Burgain, J., Gaiani, C., Cailliez-Grimal, C., Jeandel, C., & Scher, J. (2013). Encapsulation of Lactobacillus rhamnosus GG in microparticles: Influence of casein to whey protein ratio on bacterial survival during digestion. Innovative food science & emerging technologies, 19, 233-242. https://doi.org/10.1016/j.ifset.2013.04.012

Chicago Style (17th ed.) Citation

Burgain, J., C. Gaiani, C. Cailliez-Grimal, C. Jeandel, and J. Scher. "Encapsulation of Lactobacillus Rhamnosus GG in Microparticles: Influence of Casein to Whey Protein Ratio on Bacterial Survival During Digestion." Innovative Food Science & Emerging Technologies 19 (2013): 233-242. https://doi.org/10.1016/j.ifset.2013.04.012.

MLA (9th ed.) Citation

Burgain, J., et al. "Encapsulation of Lactobacillus Rhamnosus GG in Microparticles: Influence of Casein to Whey Protein Ratio on Bacterial Survival During Digestion." Innovative Food Science & Emerging Technologies, vol. 19, 2013, pp. 233-242, https://doi.org/10.1016/j.ifset.2013.04.012.