Amirdivani, S. (2014). The effect of green tea (Camellia Sinensis) on lactic acid fermentation of milk: Effects on physical, nutritional and functional properties of yogurt.
Chicago Style (17th ed.) CitationAmirdivani, Shabboo. The Effect of Green Tea (Camellia Sinensis) on Lactic Acid Fermentation of Milk: Effects on Physical, Nutritional and Functional Properties of Yogurt. 2014.
MLA (8th ed.) CitationAmirdivani, Shabboo. The Effect of Green Tea (Camellia Sinensis) on Lactic Acid Fermentation of Milk: Effects on Physical, Nutritional and Functional Properties of Yogurt. 2014.
Warning: These citations may not always be 100% accurate.