FAN Yudi, L. Y. (2025). Optimization of fermentation process of yak wolfberry yoghurt and the effect of freeze-thaw treatment times on its quality. Zhongguo niangzao, 44(2), 164-170. https://doi.org/10.11882/j.issn.0254-5071.2025.02.024
Chicago-referens (17:e uppl.)FAN Yudi, LUO Yihao. "Optimization of Fermentation Process of Yak Wolfberry Yoghurt and the Effect of Freeze-thaw Treatment Times on Its Quality." Zhongguo Niangzao 44, no. 2 (2025): 164-170. https://doi.org/10.11882/j.issn.0254-5071.2025.02.024.
MLA-referens (9:e uppl.)FAN Yudi, LUO Yihao. "Optimization of Fermentation Process of Yak Wolfberry Yoghurt and the Effect of Freeze-thaw Treatment Times on Its Quality." Zhongguo Niangzao, vol. 44, no. 2, 2025, pp. 164-170, https://doi.org/10.11882/j.issn.0254-5071.2025.02.024.
