APA (7th ed.) Citation

Posheva, V., Muleshkova, T., Josifovska, S., Chakarov, S., & Dimov, S. G. Review on the NGS-based studies of microbiotas of artisanal and regional kinds of cheese with potential as functional foods: Composition and functional analysis. Taylor & Francis Group.

Chicago Style (17th ed.) Citation

Posheva, Vilma, Tsvetana Muleshkova, Slavica Josifovska, Stoyan Chakarov, and Svetoslav Gueorguiev Dimov. Review on the NGS-based Studies of Microbiotas of Artisanal and Regional Kinds of Cheese with Potential as Functional Foods: Composition and Functional Analysis. Taylor & Francis Group.

MLA (9th ed.) Citation

Posheva, Vilma, et al. Review on the NGS-based Studies of Microbiotas of Artisanal and Regional Kinds of Cheese with Potential as Functional Foods: Composition and Functional Analysis. Taylor & Francis Group.