Article Versions Notes

Rodríguez J, Suárez PR, Das S, Vázquez L, Lama S, Flórez AB, Tamang JP, Mayo B. Microbial and Biochemical Analyses of High-Quality, Long-Ripened, Blue-Veined Cabrales Cheese. Foods. 2025; 14(13):2366. https://doi.org/10.3390/foods14132366

Rodríguez, Javier, Paula Rosa Suárez, Souvik Das, Lucía Vázquez, Sonam Lama, Ana Belén Flórez, Jyoti Prakash Tamang, and Baltasar Mayo. 2025. "Microbial and Biochemical Analyses of High-Quality, Long-Ripened, Blue-Veined Cabrales Cheese" Foods 14, no. 13: 2366. https://doi.org/10.3390/foods14132366

Rodríguez, J., Suárez, P. R., Das, S., Vázquez, L., Lama, S., Flórez, A. B., Tamang, J. P., & Mayo, B. (2025). Microbial and Biochemical Analyses of High-Quality, Long-Ripened, Blue-Veined Cabrales Cheese. Foods, 14(13), 2366. https://doi.org/10.3390/foods14132366