Santamarina-GarcÃa, G.; Amores, G.; López de Armentia, E.; Hernández, I.; Virto, M.
Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese. Animals 2022, 12, 3224.
https://doi.org/10.3390/ani12223224
AMA Style
Santamarina-GarcÃa G, Amores G, López de Armentia E, Hernández I, Virto M.
Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese. Animals. 2022; 12(22):3224.
https://doi.org/10.3390/ani12223224
Chicago/Turabian Style
Santamarina-GarcÃa, Gorka, Gustavo Amores, Emma López de Armentia, Igor Hernández, and Mailo Virto.
2022. "Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese" Animals 12, no. 22: 3224.
https://doi.org/10.3390/ani12223224
APA Style
Santamarina-GarcÃa, G., Amores, G., López de Armentia, E., Hernández, I., & Virto, M.
(2022). Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese. Animals, 12(22), 3224.
https://doi.org/10.3390/ani12223224