Mileriene, J.; Serniene, L.; Kondrotiene, K.; Santarmaki, V.; Kourkoutas, Y.; Vasiliauskaite, A.; Lauciene, L.; Malakauskas, M.
Indigenous Lactococcus lactis with Probiotic Properties: Evaluation of Wet, Thermally- and Freeze-Dried Raisins as Supports for Cell Immobilization, Viability and Aromatic Profile in Fresh Curd Cheese. Foods 2022, 11, 1311.
https://doi.org/10.3390/foods11091311
AMA Style
Mileriene J, Serniene L, Kondrotiene K, Santarmaki V, Kourkoutas Y, Vasiliauskaite A, Lauciene L, Malakauskas M.
Indigenous Lactococcus lactis with Probiotic Properties: Evaluation of Wet, Thermally- and Freeze-Dried Raisins as Supports for Cell Immobilization, Viability and Aromatic Profile in Fresh Curd Cheese. Foods. 2022; 11(9):1311.
https://doi.org/10.3390/foods11091311
Chicago/Turabian Style
Mileriene, Justina, Loreta Serniene, Kristina Kondrotiene, Valentini Santarmaki, Yiannis Kourkoutas, Agne Vasiliauskaite, Lina Lauciene, and Mindaugas Malakauskas.
2022. "Indigenous Lactococcus lactis with Probiotic Properties: Evaluation of Wet, Thermally- and Freeze-Dried Raisins as Supports for Cell Immobilization, Viability and Aromatic Profile in Fresh Curd Cheese" Foods 11, no. 9: 1311.
https://doi.org/10.3390/foods11091311
APA Style
Mileriene, J., Serniene, L., Kondrotiene, K., Santarmaki, V., Kourkoutas, Y., Vasiliauskaite, A., Lauciene, L., & Malakauskas, M.
(2022). Indigenous Lactococcus lactis with Probiotic Properties: Evaluation of Wet, Thermally- and Freeze-Dried Raisins as Supports for Cell Immobilization, Viability and Aromatic Profile in Fresh Curd Cheese. Foods, 11(9), 1311.
https://doi.org/10.3390/foods11091311
