Boussif, K.; Elidrissi, A.; Elmoslih, A.; Ezzaky, Y.; Zanzan, M.; Achemchem, F.
Lactic Acid Bacteria from Traditional Fermented Milk: Antimicrobial Potential Against Foodborne Pathogens. Appl. Microbiol. 2026, 6, 14.
https://doi.org/10.3390/applmicrobiol6010014
AMA Style
Boussif K, Elidrissi A, Elmoslih A, Ezzaky Y, Zanzan M, Achemchem F.
Lactic Acid Bacteria from Traditional Fermented Milk: Antimicrobial Potential Against Foodborne Pathogens. Applied Microbiology. 2026; 6(1):14.
https://doi.org/10.3390/applmicrobiol6010014
Chicago/Turabian Style
Boussif, Kaoutar, Ahmed Elidrissi, Abdelkhaleq Elmoslih, Youssef Ezzaky, Mariem Zanzan, and Fouad Achemchem.
2026. "Lactic Acid Bacteria from Traditional Fermented Milk: Antimicrobial Potential Against Foodborne Pathogens" Applied Microbiology 6, no. 1: 14.
https://doi.org/10.3390/applmicrobiol6010014
APA Style
Boussif, K., Elidrissi, A., Elmoslih, A., Ezzaky, Y., Zanzan, M., & Achemchem, F.
(2026). Lactic Acid Bacteria from Traditional Fermented Milk: Antimicrobial Potential Against Foodborne Pathogens. Applied Microbiology, 6(1), 14.
https://doi.org/10.3390/applmicrobiol6010014