APA (7th ed.) Citation

Sun, T., Zhao, S., Wang, H., Cai, C., Chen, Y., & Zhang, H. (2009). ACE-inhibitory activity and gamma-aminobutyric acid content of fermented skim milk by Lactobacillus helveticus isolated from Xinjiang koumiss in China. European Food Research & Technology, 228(4), 607. https://doi.org/10.1007/s00217-008-0969-9

Chicago Style (17th ed.) Citation

Sun, TianSong, ShuPing Zhao, HaiKuan Wang, CiKe Cai, YongFu Chen, and HePing Zhang. "ACE-inhibitory Activity and Gamma-aminobutyric Acid Content of Fermented Skim Milk by Lactobacillus Helveticus Isolated from Xinjiang Koumiss in China." European Food Research & Technology 228, no. 4 (2009): 607. https://doi.org/10.1007/s00217-008-0969-9.

MLA (9th ed.) Citation

Sun, TianSong, et al. "ACE-inhibitory Activity and Gamma-aminobutyric Acid Content of Fermented Skim Milk by Lactobacillus Helveticus Isolated from Xinjiang Koumiss in China." European Food Research & Technology, vol. 228, no. 4, 2009, p. 607, https://doi.org/10.1007/s00217-008-0969-9.