Bacteriocin production by Enterococcus faecium FAIR-E 198 in view of its application as adjunct starter in Greek Feta cheese making

MLA

Sarantinopoulos, Panagiotis, et al. “Bacteriocin Production by Enterococcus Faecium FAIR-E 198 in View of Its Application as Adjunct Starter in Greek Feta Cheese Making.” International Journal of Food Microbiology, vol. 72, no. 1/2, Jan. 2002, p. 125. EBSCOhost, https://doi.org/10.1016/S0168-1605(01)00633-X.

APA

Sarantinopoulos, P., Leroy, F., Leontopoulou, E., Georgalaki, M. D., Kalantzopoulos, G., Tsakalidou, E., & Vuyst, L. D. (2002). Bacteriocin production by Enterococcus faecium FAIR-E 198 in view of its application as adjunct starter in Greek Feta cheese making. International Journal of Food Microbiology, 72(1/2), 125. https://doi.org/10.1016/S0168-1605(01)00633-X

Chicago

Sarantinopoulos, Panagiotis, Frédéric Leroy, Efi Leontopoulou, Marina D. Georgalaki, George Kalantzopoulos, Effie Tsakalidou, and Luc De Vuyst. 2002. “Bacteriocin Production by Enterococcus Faecium FAIR-E 198 in View of Its Application as Adjunct Starter in Greek Feta Cheese Making.” International Journal of Food Microbiology 72 (1/2): 125. doi:10.1016/S0168-1605(01)00633-X.