Optimization of scotta as growth medium to preserve biodiversity and maximise bacterial cells concentration of natural starter cultures for Pecorino Romano PDO cheese

MLA

Roberta Comunian, et al. “Optimization of Scotta as Growth Medium to Preserve Biodiversity and Maximise Bacterial Cells Concentration of Natural Starter Cultures for Pecorino Romano PDO Cheese.” FEMS Microbiology Letters, vol. 367, no. 14, Feb. 2020. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....674728ade6ab45e5435c2b0ebdf990b1&authtype=sso&custid=ns315887.

APA

Roberta Comunian, Elisabetta Daga, Antonio Paba, Luigi Chessa, & Marco Caredda. (2020). Optimization of scotta as growth medium to preserve biodiversity and maximise bacterial cells concentration of natural starter cultures for Pecorino Romano PDO cheese. FEMS Microbiology Letters, 367(14).

Chicago

Roberta Comunian, Elisabetta Daga, Antonio Paba, Luigi Chessa, and Marco Caredda. 2020. “Optimization of Scotta as Growth Medium to Preserve Biodiversity and Maximise Bacterial Cells Concentration of Natural Starter Cultures for Pecorino Romano PDO Cheese.” FEMS Microbiology Letters 367 (14). http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....674728ade6ab45e5435c2b0ebdf990b1&authtype=sso&custid=ns315887.