APA (7th ed.) Citation

Soukoulis, C., Behboudi-Jobbehdar, S., Macnaughtan, W., Parmenter, C. D., & Fisk, I. D. (2017). Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate. Elsevier.

Chicago Style (17th ed.) Citation

Soukoulis, Christos, Solmaz Behboudi-Jobbehdar, William Macnaughtan, Christopher D.J Parmenter, and Ian D. Fisk. Stability of Lactobacillus Rhamnosus GG Incorporated in Edible Films: Impact of Anionic Biopolymers and Whey Protein Concentrate. Elsevier, 2017.

MLA (9th ed.) Citation

Soukoulis, Christos, et al. Stability of Lactobacillus Rhamnosus GG Incorporated in Edible Films: Impact of Anionic Biopolymers and Whey Protein Concentrate. Elsevier, 2017.