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.
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)Amirdivani, Shabboo. The Effect of Green Tea (Camellia Sinensis) on Lactic Acid Fermentation of Milk: Effects on Physical, Nutritional and Functional Properties of Yogurt. 2014.
توثيق جمعية اللغة المعاصرة MLA (الطبعة الثامنة)Amirdivani, Shabboo. The Effect of Green Tea (Camellia Sinensis) on Lactic Acid Fermentation of Milk: Effects on Physical, Nutritional and Functional Properties of Yogurt. 2014.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.