Article Versions Notes

Tzora A, Nelli A, Voidarou C, Fthenakis G, Rozos G, Theodorides G, Bonos E, Skoufos I. Microbiota “Fingerprint” of Greek Feta Cheese through Ripening. Applied Sciences. 2021; 11(12):5631. https://doi.org/10.3390/app11125631

Tzora, Athina, Aikaterini Nelli, Chrysoula Voidarou, George Fthenakis, Georgios Rozos, Georgios Theodorides, Eleftherios Bonos, and Ioannis Skoufos. 2021. "Microbiota “Fingerprint” of Greek Feta Cheese through Ripening" Applied Sciences 11, no. 12: 5631. https://doi.org/10.3390/app11125631

Tzora, A., Nelli, A., Voidarou, C., Fthenakis, G., Rozos, G., Theodorides, G., Bonos, E., & Skoufos, I. (2021). Microbiota “Fingerprint” of Greek Feta Cheese through Ripening. Applied Sciences, 11(12), 5631. https://doi.org/10.3390/app11125631