APA (7th ed.) Citation

Jalili, S., Aryan, S., Mousavinezhad, S. A., Moeini, H., & Dehnad, D. (2024). Optimizing Spirulina platensis, Chlorella vulgaris microalgae and curcumin application in functional cheese production and investigating its physicochemical properties and sensory evaluation by RSM. Journal of food measurement & characterization, 18(2), 1144-1157. https://doi.org/10.1007/s11694-023-02231-w

Chicago Style (17th ed.) Citation

Jalili, Shirin, Sina Aryan, Seyed Amin Mousavinezhad, Hedieh Moeini, and Danial Dehnad. "Optimizing Spirulina Platensis, Chlorella Vulgaris Microalgae and Curcumin Application in Functional Cheese Production and Investigating Its Physicochemical Properties and Sensory Evaluation by RSM." Journal of Food Measurement & Characterization 18, no. 2 (2024): 1144-1157. https://doi.org/10.1007/s11694-023-02231-w.

MLA (9th ed.) Citation

Jalili, Shirin, et al. "Optimizing Spirulina Platensis, Chlorella Vulgaris Microalgae and Curcumin Application in Functional Cheese Production and Investigating Its Physicochemical Properties and Sensory Evaluation by RSM." Journal of Food Measurement & Characterization, vol. 18, no. 2, 2024, pp. 1144-1157, https://doi.org/10.1007/s11694-023-02231-w.