Article Versions Notes

Terpou A, Mantzourani I, Galanis A, Kanellaki M, Bezirtzoglou E, Bekatorou A, Koutinas AA, Plessas S. Employment of L. paracasei K5 as a Novel Potentially Probiotic Freeze-Dried Starter for Feta-Type Cheese Production. Microorganisms. 2019; 7(1):3. https://doi.org/10.3390/microorganisms7010003

Terpou, Antonia, Ioanna Mantzourani, Alex Galanis, Maria Kanellaki, Eugenia Bezirtzoglou, Argyro Bekatorou, Athanasios A. Koutinas, and Stavros Plessas. 2019. "Employment of L. paracasei K5 as a Novel Potentially Probiotic Freeze-Dried Starter for Feta-Type Cheese Production" Microorganisms 7, no. 1: 3. https://doi.org/10.3390/microorganisms7010003

Terpou, A., Mantzourani, I., Galanis, A., Kanellaki, M., Bezirtzoglou, E., Bekatorou, A., Koutinas, A. A., & Plessas, S. (2019). Employment of L. paracasei K5 as a Novel Potentially Probiotic Freeze-Dried Starter for Feta-Type Cheese Production. Microorganisms, 7(1), 3. https://doi.org/10.3390/microorganisms7010003