APA (7th ed.) Citation

Myagkonosov, D. S., Smykov, I. T., Abramov, D. V., Delitskaya, I. N., & Krayushkina, V. N. (2022). Effect of the recombinant chymosins of different origins on production process of soft cheese. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems.

Chicago Style (17th ed.) Citation

Myagkonosov, D. S., I. T. Smykov, D. V. Abramov, I. N. Delitskaya, and V. N. Krayushkina. Effect of the Recombinant Chymosins of Different Origins on Production Process of Soft Cheese. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems, 2022.

MLA (9th ed.) Citation

Myagkonosov, D. S., et al. Effect of the Recombinant Chymosins of Different Origins on Production Process of Soft Cheese. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems, 2022.