APA (7th ed.) Citation

R, A., Y, L., W, L., A, K., DB, L., WW, Z., & XD, Z. (2016). Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese. Journal of Zhejiang University. Science. B, 17(8), 597. https://doi.org/10.1631/jzus.B1500250

Chicago Style (17th ed.) Citation

R, Azat, Liu Y, Li W, Kayir A, Lin DB, Zhou WW, and Zheng XD. "Probiotic Properties of Lactic Acid Bacteria Isolated from Traditionally Fermented Xinjiang Cheese." Journal of Zhejiang University. Science. B 17, no. 8 (2016): 597. https://doi.org/10.1631/jzus.B1500250.

MLA (9th ed.) Citation

R, Azat, et al. "Probiotic Properties of Lactic Acid Bacteria Isolated from Traditionally Fermented Xinjiang Cheese." Journal of Zhejiang University. Science. B, vol. 17, no. 8, 2016, p. 597, https://doi.org/10.1631/jzus.B1500250.