Information Journal Paper
APA:
Copy. (2018). Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy. JOURNAL OF APPLY MICROBIOLOGY, 125(-), 564-574. SID. https://sid.ir/paper/720630/en
Vancouver:
Copy. Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy. JOURNAL OF APPLY MICROBIOLOGY[Internet]. 2018;125(-):564-574. Available from: https://sid.ir/paper/720630/en
IEEE:
Copy, “Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy,” JOURNAL OF APPLY MICROBIOLOGY, vol. 125, no. -, pp. 564–574, 2018, [Online]. Available: https://sid.ir/paper/720630/en