Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese

MLA

Tiago Casella, et al. “Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese.” Journal of Food Science, vol. 80, Jan. 2015, pp. M411–17. EBSCOhost, https://doi.org/10.1111/1750-3841.12771.

APA

Tiago Casella, Mara Corrêa Lelles Nogueira, Ana Lúcia Barretto Penna, Elisangela Soares Gomes, Luana Faria Silva, & Juliano De Dea Lindner. (2015). Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese. Journal of Food Science, 80, M411–M417. https://doi.org/10.1111/1750-3841.12771

Chicago

Tiago Casella, Mara Corrêa Lelles Nogueira, Ana Lúcia Barretto Penna, Elisangela Soares Gomes, Luana Faria Silva, and Juliano De Dea Lindner. 2015. “Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese.” Journal of Food Science 80 (January): M411–17. doi:10.1111/1750-3841.12771.