Zareie, Z.; Moayedi, A.; Garavand, F.; Tabar-Heydar, K.; Khomeiri, M.; Maghsoudlou, Y.
Probiotic Properties, Safety Assessment, and Aroma-Generating Attributes of Some Lactic Acid Bacteria Isolated from Iranian Traditional Cheese. Fermentation 2023, 9, 338.
https://doi.org/10.3390/fermentation9040338
AMA Style
Zareie Z, Moayedi A, Garavand F, Tabar-Heydar K, Khomeiri M, Maghsoudlou Y.
Probiotic Properties, Safety Assessment, and Aroma-Generating Attributes of Some Lactic Acid Bacteria Isolated from Iranian Traditional Cheese. Fermentation. 2023; 9(4):338.
https://doi.org/10.3390/fermentation9040338
Chicago/Turabian Style
Zareie, Zahra, Ali Moayedi, Farhad Garavand, Kourosh Tabar-Heydar, Morteza Khomeiri, and Yahya Maghsoudlou.
2023. "Probiotic Properties, Safety Assessment, and Aroma-Generating Attributes of Some Lactic Acid Bacteria Isolated from Iranian Traditional Cheese" Fermentation 9, no. 4: 338.
https://doi.org/10.3390/fermentation9040338
APA Style
Zareie, Z., Moayedi, A., Garavand, F., Tabar-Heydar, K., Khomeiri, M., & Maghsoudlou, Y.
(2023). Probiotic Properties, Safety Assessment, and Aroma-Generating Attributes of Some Lactic Acid Bacteria Isolated from Iranian Traditional Cheese. Fermentation, 9(4), 338.
https://doi.org/10.3390/fermentation9040338
