Liêu, M. Đ., Đặng, T. K. T., & Nguyễn, T. H. (2024). The influence of homogenization and storage time on the viability of Lactobacillus casei and Bifidobacterium bifidumin ice cream.
シカゴスタイル引用形Liêu, Mỹ Đông, Thị Kim Thúy Đặng, , Thuý Hương Nguyễn. The Influence of Homogenization and Storage Time On the Viability of Lactobacillus Casei and Bifidobacterium Bifidumin Ice Cream. 2024.
MLA引用形式Liêu, Mỹ Đông, Thị Kim Thúy Đặng, , Thuý Hương Nguyễn. The Influence of Homogenization and Storage Time On the Viability of Lactobacillus Casei and Bifidobacterium Bifidumin Ice Cream. 2024.
警告: この引用は必ずしも正確ではありません.