Information Journal Paper
APA:
Copy. (2017). The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese. International Journal of Food Microbiology, 259(-), 35-42. SID. https://sid.ir/paper/751994/en
Vancouver:
Copy. The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese. International Journal of Food Microbiology[Internet]. 2017;259(-):35-42. Available from: https://sid.ir/paper/751994/en
IEEE:
Copy, “The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese,” International Journal of Food Microbiology, vol. 259, no. -, pp. 35–42, 2017, [Online]. Available: https://sid.ir/paper/751994/en