APA (7th ed.) Citation

Varedesara, M. S., Ariaii, P., & Hesari, J. (2021). The effect of grape seed protein hydrolysate on the properties of stirred yogurt and viability of Lactobacillus casei in it. Food science & nutrition, 9(4), 2180-2190. https://doi.org/10.1002/fsn3.2188

Chicago Style (17th ed.) Citation

Varedesara, Mahnaz Samadi, Peiman Ariaii, and Javad Hesari. "The Effect of Grape Seed Protein Hydrolysate on the Properties of Stirred Yogurt and Viability of Lactobacillus Casei in It." Food Science & Nutrition 9, no. 4 (2021): 2180-2190. https://doi.org/10.1002/fsn3.2188.

MLA (9th ed.) Citation

Varedesara, Mahnaz Samadi, et al. "The Effect of Grape Seed Protein Hydrolysate on the Properties of Stirred Yogurt and Viability of Lactobacillus Casei in It." Food Science & Nutrition, vol. 9, no. 4, 2021, pp. 2180-2190, https://doi.org/10.1002/fsn3.2188.