APA (7th ed.) Citation

Oyundelger, G., Bayanmunkh, A., Renchinkhand, G., Myagmardorj, C., Tserenpagam, T., Ochirkhuyag, B., & Batjargal, B. (2026). Biochemical and Functional Properties of a Novel Curd-Based Products on Traditional Mongolian Fermentation Method. Applied Sciences (2076-3417), 16(5), 2532. https://doi.org/10.3390/app16052532

Chicago Style (17th ed.) Citation

Oyundelger, Ganzorig, Altangerel Bayanmunkh, Gereltuya Renchinkhand, Chuluunbaatar Myagmardorj, Tumurbaatar Tserenpagam, Baldorj Ochirkhuyag, and Batdorj Batjargal. "Biochemical and Functional Properties of a Novel Curd-Based Products on Traditional Mongolian Fermentation Method." Applied Sciences (2076-3417) 16, no. 5 (2026): 2532. https://doi.org/10.3390/app16052532.

MLA (9th ed.) Citation

Oyundelger, Ganzorig, et al. "Biochemical and Functional Properties of a Novel Curd-Based Products on Traditional Mongolian Fermentation Method." Applied Sciences (2076-3417), vol. 16, no. 5, 2026, p. 2532, https://doi.org/10.3390/app16052532.