Order Article Reprints

Tsigkrimani M, Bakogianni M, Paramithiotis S, Bosnea L, Pappa E, Drosinos EH, Skandamis PN, Mataragas M. Microbial Ecology of Artisanal Feta and Kefalograviera Cheeses, Part I: Bacterial Community and Its Functional Characteristics with Focus on Lactic Acid Bacteria as Determined by Culture-Dependent Methods and Phenotype Microarrays. Microorganisms. 2022; 10(1):161. https://doi.org/10.3390/microorganisms10010161

Tsigkrimani, Markella, Magdalini Bakogianni, Spiros Paramithiotis, Loulouda Bosnea, Eleni Pappa, Eleftherios H. Drosinos, Panagiotis N. Skandamis, and Marios Mataragas. 2022. "Microbial Ecology of Artisanal Feta and Kefalograviera Cheeses, Part I: Bacterial Community and Its Functional Characteristics with Focus on Lactic Acid Bacteria as Determined by Culture-Dependent Methods and Phenotype Microarrays" Microorganisms 10, no. 1: 161. https://doi.org/10.3390/microorganisms10010161

Tsigkrimani, M., Bakogianni, M., Paramithiotis, S., Bosnea, L., Pappa, E., Drosinos, E. H., Skandamis, P. N., & Mataragas, M. (2022). Microbial Ecology of Artisanal Feta and Kefalograviera Cheeses, Part I: Bacterial Community and Its Functional Characteristics with Focus on Lactic Acid Bacteria as Determined by Culture-Dependent Methods and Phenotype Microarrays. Microorganisms, 10(1), 161. https://doi.org/10.3390/microorganisms10010161