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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

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

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