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Tsanasidou C, Bosnea L, Kakouri A, Samelis J. Biogenic Amine Formation in Artisan Galotyri PDO Acid-Curd Cheeses Fermented with Greek Indigenous Starter and Adjunct Lactic Acid Bacteria Strain Combinations: Effects of Cold (4 °C) Ripening and Biotic Factors Compromising Cheese Safety. Applied Microbiology. 2024; 4(1):536-562. https://doi.org/10.3390/applmicrobiol4010038

Tsanasidou, Charikleia, Loulouda Bosnea, Athanasia Kakouri, and John Samelis. 2024. "Biogenic Amine Formation in Artisan Galotyri PDO Acid-Curd Cheeses Fermented with Greek Indigenous Starter and Adjunct Lactic Acid Bacteria Strain Combinations: Effects of Cold (4 °C) Ripening and Biotic Factors Compromising Cheese Safety" Applied Microbiology 4, no. 1: 536-562. https://doi.org/10.3390/applmicrobiol4010038

Tsanasidou, C., Bosnea, L., Kakouri, A., & Samelis, J. (2024). Biogenic Amine Formation in Artisan Galotyri PDO Acid-Curd Cheeses Fermented with Greek Indigenous Starter and Adjunct Lactic Acid Bacteria Strain Combinations: Effects of Cold (4 °C) Ripening and Biotic Factors Compromising Cheese Safety. Applied Microbiology, 4(1), 536-562. https://doi.org/10.3390/applmicrobiol4010038