Bosnea, L.; Terpou, A.; Pappa, E.; Kondyli, E.; Mataragas, M.; Markou, G.; Katsaros, G.
Incorporation of Spirulina platensis on Traditional Greek Soft Cheese with Respect to Its Nutritional and Sensory Perspectives. Proceedings 2021, 70, 99.
https://doi.org/10.3390/foods_2020-07600
AMA Style
Bosnea L, Terpou A, Pappa E, Kondyli E, Mataragas M, Markou G, Katsaros G.
Incorporation of Spirulina platensis on Traditional Greek Soft Cheese with Respect to Its Nutritional and Sensory Perspectives. Proceedings. 2021; 70(1):99.
https://doi.org/10.3390/foods_2020-07600
Chicago/Turabian Style
Bosnea, Loulouda, Antonia Terpou, Eleni Pappa, Efthymia Kondyli, Marios Mataragas, Giorgos Markou, and George Katsaros.
2021. "Incorporation of Spirulina platensis on Traditional Greek Soft Cheese with Respect to Its Nutritional and Sensory Perspectives" Proceedings 70, no. 1: 99.
https://doi.org/10.3390/foods_2020-07600
APA Style
Bosnea, L., Terpou, A., Pappa, E., Kondyli, E., Mataragas, M., Markou, G., & Katsaros, G.
(2021). Incorporation of Spirulina platensis on Traditional Greek Soft Cheese with Respect to Its Nutritional and Sensory Perspectives. Proceedings, 70(1), 99.
https://doi.org/10.3390/foods_2020-07600
