APA (7th ed.) Citation

Araújo-Rodrigues, H., Martins, A. P. L., Tavaria, F. K., Dias, J., Santos, M. T., Alvarenga, N., & Pintado, M. E. (2023). Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture. Foods, 12(4), 701. https://doi.org/10.3390/foods12040701

Chicago Style (17th ed.) Citation

Araújo-Rodrigues, Helena, António P. L. Martins, Freni K. Tavaria, João Dias, Maria Teresa Santos, Nuno Alvarenga, and Manuela E. Pintado. "Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture." Foods 12, no. 4 (2023): 701. https://doi.org/10.3390/foods12040701.

MLA (9th ed.) Citation

Araújo-Rodrigues, Helena, et al. "Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture." Foods, vol. 12, no. 4, 2023, p. 701, https://doi.org/10.3390/foods12040701.