APA (7th ed.) Citation

Myagkonosov, D. S., Abramov, D. V., Ovchinnikova, E. G., & Krayushkina, V. N. (2021). Spectrophotometric method for evaluating proteolysis in cheeses and aromatic additives with a cheesy taste. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems.

Chicago Style (17th ed.) Citation

Myagkonosov, D. S., D. V. Abramov, E. G. Ovchinnikova, and V. N. Krayushkina. Spectrophotometric Method for Evaluating Proteolysis in Cheeses and Aromatic Additives with a Cheesy Taste. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems, 2021.

MLA (9th ed.) Citation

Myagkonosov, D. S., et al. Spectrophotometric Method for Evaluating Proteolysis in Cheeses and Aromatic Additives with a Cheesy Taste. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems, 2021.