Mashayekh, S., Pourahmad, R., Akbari-Adergani, B., & Eshaghi, M. R. (2025). Evaluation of physicochemical, textural, and microbial characteristics of probiotic soy cheese during storage: Generation and isolation of bioactive peptides. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 31(6), 516. https://doi.org/10.1177/10820132231226257
Chicago ZitierstilMashayekh, Somayeh, Rezvan Pourahmad, Behrouz Akbari-Adergani, und Mohammad Reza Eshaghi. "Evaluation of Physicochemical, Textural, and Microbial Characteristics of Probiotic Soy Cheese During Storage: Generation and Isolation of Bioactive Peptides." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 31, no. 6 (2025): 516. https://dx.doi.org/10.1177/10820132231226257.
MLA ZitierstilMashayekh, Somayeh, et al. "Evaluation of Physicochemical, Textural, and Microbial Characteristics of Probiotic Soy Cheese During Storage: Generation and Isolation of Bioactive Peptides." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 31, no. 6, 2025, p. 516.