Krebs, L.; Bérubé, A.; Iung, J.; Marciniak, A.; Turgeon, S.L.; Brisson, G.
Impact of Ultra-High-Pressure Homogenization of Buttermilk for the Production of Yogurt. Foods 2021, 10, 1757.
https://doi.org/10.3390/foods10081757
AMA Style
Krebs L, Bérubé A, Iung J, Marciniak A, Turgeon SL, Brisson G.
Impact of Ultra-High-Pressure Homogenization of Buttermilk for the Production of Yogurt. Foods. 2021; 10(8):1757.
https://doi.org/10.3390/foods10081757
Chicago/Turabian Style
Krebs, Louise, Amélie Bérubé, Jean Iung, Alice Marciniak, Sylvie L. Turgeon, and Guillaume Brisson.
2021. "Impact of Ultra-High-Pressure Homogenization of Buttermilk for the Production of Yogurt" Foods 10, no. 8: 1757.
https://doi.org/10.3390/foods10081757
APA Style
Krebs, L., Bérubé, A., Iung, J., Marciniak, A., Turgeon, S. L., & Brisson, G.
(2021). Impact of Ultra-High-Pressure Homogenization of Buttermilk for the Production of Yogurt. Foods, 10(8), 1757.
https://doi.org/10.3390/foods10081757