Quijada, N.M.; Schmitz-Esser, S.; Zwirzitz, B.; Guse, C.; Strachan, C.R.; Wagner, M.; Wetzels, S.U.; Selberherr, E.; Dzieciol, M.
Austrian Raw-Milk Hard-Cheese Ripening Involves Successional Dynamics of Non-Inoculated Bacteria and Fungi. Foods 2020, 9, 1851.
https://doi.org/10.3390/foods9121851
AMA Style
Quijada NM, Schmitz-Esser S, Zwirzitz B, Guse C, Strachan CR, Wagner M, Wetzels SU, Selberherr E, Dzieciol M.
Austrian Raw-Milk Hard-Cheese Ripening Involves Successional Dynamics of Non-Inoculated Bacteria and Fungi. Foods. 2020; 9(12):1851.
https://doi.org/10.3390/foods9121851
Chicago/Turabian Style
Quijada, Narciso M., Stephan Schmitz-Esser, Benjamin Zwirzitz, Christian Guse, Cameron R. Strachan, Martin Wagner, Stefanie U. Wetzels, Evelyne Selberherr, and Monika Dzieciol.
2020. "Austrian Raw-Milk Hard-Cheese Ripening Involves Successional Dynamics of Non-Inoculated Bacteria and Fungi" Foods 9, no. 12: 1851.
https://doi.org/10.3390/foods9121851
APA Style
Quijada, N. M., Schmitz-Esser, S., Zwirzitz, B., Guse, C., Strachan, C. R., Wagner, M., Wetzels, S. U., Selberherr, E., & Dzieciol, M.
(2020). Austrian Raw-Milk Hard-Cheese Ripening Involves Successional Dynamics of Non-Inoculated Bacteria and Fungi. Foods, 9(12), 1851.
https://doi.org/10.3390/foods9121851