Araújo-Rodrigues, H.; Martins, A.P.L.; Tavaria, F.K.; Dias, J.; Santos, M.T.; Alvarenga, N.; Pintado, M.E.
Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture. Foods 2023, 12, 701.
https://doi.org/10.3390/foods12040701
AMA Style
Araújo-Rodrigues H, Martins APL, Tavaria FK, Dias J, Santos MT, Alvarenga N, Pintado ME.
Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture. Foods. 2023; 12(4):701.
https://doi.org/10.3390/foods12040701
Chicago/Turabian Style
Araújo-Rodrigues, Helena, António P. L. Martins, Freni K. Tavaria, João Dias, Maria Teresa Santos, Nuno Alvarenga, and Manuela E. Pintado.
2023. "Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture" Foods 12, no. 4: 701.
https://doi.org/10.3390/foods12040701
APA Style
Araújo-Rodrigues, H., Martins, A. P. L., Tavaria, F. K., Dias, J., Santos, M. T., Alvarenga, N., & Pintado, M. E.
(2023). Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture. Foods, 12(4), 701.
https://doi.org/10.3390/foods12040701