APA (7th ed.) Citation

Zhao, X., & An, J. (2024). Improvement of yoghurt gel syneresis by trehalose: Effect on rheological properties, water distribution, and microstructure. Journal of food science, 89(12), 8746-8757. https://doi.org/10.1111/1750-3841.17598

Chicago Style (17th ed.) Citation

Zhao, Xiao, and Jing‐jing An. "Improvement of Yoghurt Gel Syneresis by Trehalose: Effect on Rheological Properties, Water Distribution, and Microstructure." Journal of Food Science 89, no. 12 (2024): 8746-8757. https://doi.org/10.1111/1750-3841.17598.

MLA (9th ed.) Citation

Zhao, Xiao, and Jing‐jing An. "Improvement of Yoghurt Gel Syneresis by Trehalose: Effect on Rheological Properties, Water Distribution, and Microstructure." Journal of Food Science, vol. 89, no. 12, 2024, pp. 8746-8757, https://doi.org/10.1111/1750-3841.17598.