Pluta-Kubica, A.; Najgebauer-Lejko, D.; Domagała, J.; Lakatošová, J.; Šnirc, M.; Golian, J.
Sensory Quality, Volatile Compounds, and Physical Properties of Sheep’s Milk Cheese with Herbs (Allium ursinum L.). Molecules 2024, 29, 5999.
https://doi.org/10.3390/molecules29245999
AMA Style
Pluta-Kubica A, Najgebauer-Lejko D, Domagała J, Lakatošová J, Šnirc M, Golian J.
Sensory Quality, Volatile Compounds, and Physical Properties of Sheep’s Milk Cheese with Herbs (Allium ursinum L.). Molecules. 2024; 29(24):5999.
https://doi.org/10.3390/molecules29245999
Chicago/Turabian Style
Pluta-Kubica, Agnieszka, Dorota Najgebauer-Lejko, Jacek Domagała, Jana Lakatošová, Marek Šnirc, and Jozef Golian.
2024. "Sensory Quality, Volatile Compounds, and Physical Properties of Sheep’s Milk Cheese with Herbs (Allium ursinum L.)" Molecules 29, no. 24: 5999.
https://doi.org/10.3390/molecules29245999
APA Style
Pluta-Kubica, A., Najgebauer-Lejko, D., Domagała, J., Lakatošová, J., Šnirc, M., & Golian, J.
(2024). Sensory Quality, Volatile Compounds, and Physical Properties of Sheep’s Milk Cheese with Herbs (Allium ursinum L.). Molecules, 29(24), 5999.
https://doi.org/10.3390/molecules29245999