Silva, B.N.; Faria, A.S.; Cadavez, V.; Teixeira, J.A.; Gonzales-Barron, U.
Technological Potential of Lactic Acid Bacteria Isolated from Portuguese Goat’s Raw Milk Cheeses. Biol. Life Sci. Forum 2021, 6, 9.
https://doi.org/10.3390/Foods2021-11101
AMA Style
Silva BN, Faria AS, Cadavez V, Teixeira JA, Gonzales-Barron U.
Technological Potential of Lactic Acid Bacteria Isolated from Portuguese Goat’s Raw Milk Cheeses. Biology and Life Sciences Forum. 2021; 6(1):9.
https://doi.org/10.3390/Foods2021-11101
Chicago/Turabian Style
Silva, Beatriz Nunes, Ana Sofia Faria, Vasco Cadavez, José António Teixeira, and Ursula Gonzales-Barron.
2021. "Technological Potential of Lactic Acid Bacteria Isolated from Portuguese Goat’s Raw Milk Cheeses" Biology and Life Sciences Forum 6, no. 1: 9.
https://doi.org/10.3390/Foods2021-11101
APA Style
Silva, B. N., Faria, A. S., Cadavez, V., Teixeira, J. A., & Gonzales-Barron, U.
(2021). Technological Potential of Lactic Acid Bacteria Isolated from Portuguese Goat’s Raw Milk Cheeses. Biology and Life Sciences Forum, 6(1), 9.
https://doi.org/10.3390/Foods2021-11101