Pakroo, S.; Tarrah, A.; da Silva Duarte, V.; Corich, V.; Giacomini, A.
Microbial Diversity and Nutritional Properties of Persian “Yellow Curd” (Kashk zard), a Promising Functional Fermented Food. Microorganisms 2020, 8, 1658.
https://doi.org/10.3390/microorganisms8111658
AMA Style
Pakroo S, Tarrah A, da Silva Duarte V, Corich V, Giacomini A.
Microbial Diversity and Nutritional Properties of Persian “Yellow Curd” (Kashk zard), a Promising Functional Fermented Food. Microorganisms. 2020; 8(11):1658.
https://doi.org/10.3390/microorganisms8111658
Chicago/Turabian Style
Pakroo, Shadi, Armin Tarrah, Vinícius da Silva Duarte, Viviana Corich, and Alessio Giacomini.
2020. "Microbial Diversity and Nutritional Properties of Persian “Yellow Curd” (Kashk zard), a Promising Functional Fermented Food" Microorganisms 8, no. 11: 1658.
https://doi.org/10.3390/microorganisms8111658
APA Style
Pakroo, S., Tarrah, A., da Silva Duarte, V., Corich, V., & Giacomini, A.
(2020). Microbial Diversity and Nutritional Properties of Persian “Yellow Curd” (Kashk zard), a Promising Functional Fermented Food. Microorganisms, 8(11), 1658.
https://doi.org/10.3390/microorganisms8111658