Cita APA

MORAES, G. M. D. D., SANTOS, K. M. O. d., BARCELOS, S. C. D., LOPES, S. A., & EGITO, A. S. d. (2018). Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae: Microbiological, physicochemical and sensory attributes.

Citación estilo Chicago

MORAES, G. M. D. DE, K. M. O. dos SANTOS, S. C. DE BARCELOS, S. A. LOPES, y A. S. do EGITO. Potentially Probiotic Goat Cheese Produced With Autochthonous Adjunct Culture of Lactobacillus Mucosae: Microbiological, Physicochemical and Sensory Attributes. 2018.

Cita MLA

MORAES, G. M. D. DE, et al. Potentially Probiotic Goat Cheese Produced With Autochthonous Adjunct Culture of Lactobacillus Mucosae: Microbiological, Physicochemical and Sensory Attributes. 2018.