Information Journal Paper
APA:
Copy. (2019). Bacterial diversity and metabolite profiles of curd prepared by natural fermentation of raw milk and back sloping of boiled milk. World journal of microbiology and biotechnology, 35(-), 0-0. SID. https://sid.ir/paper/761312/en
Vancouver:
Copy. Bacterial diversity and metabolite profiles of curd prepared by natural fermentation of raw milk and back sloping of boiled milk. World journal of microbiology and biotechnology[Internet]. 2019;35(-):0-0. Available from: https://sid.ir/paper/761312/en
IEEE:
Copy, “Bacterial diversity and metabolite profiles of curd prepared by natural fermentation of raw milk and back sloping of boiled milk,” World journal of microbiology and biotechnology, vol. 35, no. -, pp. 0–0, 2019, [Online]. Available: https://sid.ir/paper/761312/en