APA (7th ed.) Citation

Utaida, T., Moongngarm, A., & Itsaranuwat, P. (2025). Co-Cultivation of Yoghurt Bacteria with Probiotics Increased Melatonin Content and Enhanced the Antioxidant Activity of Soy Milk Yoghurt. Food Technology & Biotechnology, 63(3), 399. https://doi.org/10.17113/ftb.63.03.25.8819

Chicago Style (17th ed.) Citation

Utaida, Treechada, Anuchita Moongngarm, and Pariyaporn Itsaranuwat. "Co-Cultivation of Yoghurt Bacteria with Probiotics Increased Melatonin Content and Enhanced the Antioxidant Activity of Soy Milk Yoghurt." Food Technology & Biotechnology 63, no. 3 (2025): 399. https://doi.org/10.17113/ftb.63.03.25.8819.

MLA (9th ed.) Citation

Utaida, Treechada, et al. "Co-Cultivation of Yoghurt Bacteria with Probiotics Increased Melatonin Content and Enhanced the Antioxidant Activity of Soy Milk Yoghurt." Food Technology & Biotechnology, vol. 63, no. 3, 2025, p. 399, https://doi.org/10.17113/ftb.63.03.25.8819.