Article Versions Notes

Mileriene J, Serniene L, Kasparaviciene B, Lauciene L, Kasetiene N, Zakariene G, Kersiene M, Leskauskaite D, Viskelis J, Kourkoutas Y, et al. Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain. Microorganisms. 2023; 11(2):436. https://doi.org/10.3390/microorganisms11020436

Mileriene, Justina, Loreta Serniene, Beatrice Kasparaviciene, Lina Lauciene, Neringa Kasetiene, Gintare Zakariene, Milda Kersiene, Daiva Leskauskaite, Jonas Viskelis, Yiannis Kourkoutas, and et al. 2023. "Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain" Microorganisms 11, no. 2: 436. https://doi.org/10.3390/microorganisms11020436

Mileriene, J., Serniene, L., Kasparaviciene, B., Lauciene, L., Kasetiene, N., Zakariene, G., Kersiene, M., Leskauskaite, D., Viskelis, J., Kourkoutas, Y., & Malakauskas, M. (2023). Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain. Microorganisms, 11(2), 436. https://doi.org/10.3390/microorganisms11020436