APA (7th ed.) Citation

Miguélez, J. M. M., Martín, I., Robledo, J., Ventanas, S., & Córdoba, J. J. Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria. MDPI AG.

Chicago Style (17th ed.) Citation

Miguélez, José M. Martín, Irene Martín, Jurgen Robledo, Sonia Ventanas, and Juan J. Córdoba. Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria. MDPI AG.

MLA (9th ed.) Citation

Miguélez, José M. Martín, et al. Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria. MDPI AG.