Biochemical and molecular identification and characterization of lactic acid bacteria and yeasts isolated from Ethiopian naturally fermented buttermilk.

MLA

Gebreselassie, Negussie, et al. “Biochemical and Molecular Identification and Characterization of Lactic Acid Bacteria and Yeasts Isolated from Ethiopian Naturally Fermented Buttermilk.” Journal of Food Science and Technology, vol. 53, no. 1, Jan. 2016, pp. 184–96. EBSCOhost, https://doi.org/10.1007/s13197-015-2049-z.

APA

Gebreselassie, N., Abay, F., & Beyene, F. (2016). Biochemical and molecular identification and characterization of lactic acid bacteria and yeasts isolated from Ethiopian naturally fermented buttermilk. Journal of Food Science and Technology, 53(1), 184–196. https://doi.org/10.1007/s13197-015-2049-z

Chicago

Gebreselassie, Negussie, Fetien Abay, and Fekadu Beyene. 2016. “Biochemical and Molecular Identification and Characterization of Lactic Acid Bacteria and Yeasts Isolated from Ethiopian Naturally Fermented Buttermilk.” Journal of Food Science and Technology 53 (1): 184–96. doi:10.1007/s13197-015-2049-z.