Vrdoljak, M.; Tudor Kalit, M.; Dolenčić Špehar, I.; Radeljević, B.; Jelić, M.; Mandinić, S.; Frece, J.; Kalit, S.
Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine). Fermentation 2022, 8, 382.
https://doi.org/10.3390/fermentation8080382
AMA Style
Vrdoljak M, Tudor Kalit M, Dolenčić Špehar I, Radeljević B, Jelić M, Mandinić S, Frece J, Kalit S.
Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine). Fermentation. 2022; 8(8):382.
https://doi.org/10.3390/fermentation8080382
Chicago/Turabian Style
Vrdoljak, Marija, Milna Tudor Kalit, Iva Dolenčić Špehar, Biljana Radeljević, Marko Jelić, Sandra Mandinić, Jadranka Frece, and Samir Kalit.
2022. "Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine)" Fermentation 8, no. 8: 382.
https://doi.org/10.3390/fermentation8080382
APA Style
Vrdoljak, M., Tudor Kalit, M., Dolenčić Špehar, I., Radeljević, B., Jelić, M., Mandinić, S., Frece, J., & Kalit, S.
(2022). Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine). Fermentation, 8(8), 382.
https://doi.org/10.3390/fermentation8080382
