Kondyli, E.; Pappa, E.C.; Arapoglou, D.; Metafa, M.; Eliopoulos, C.; Israilides, C.
Effect of Fortification with Mushroom Polysaccharide β-Glucan on the Quality of Ovine Soft Spreadable Cheese. Foods 2022, 11, 417.
https://doi.org/10.3390/foods11030417
AMA Style
Kondyli E, Pappa EC, Arapoglou D, Metafa M, Eliopoulos C, Israilides C.
Effect of Fortification with Mushroom Polysaccharide β-Glucan on the Quality of Ovine Soft Spreadable Cheese. Foods. 2022; 11(3):417.
https://doi.org/10.3390/foods11030417
Chicago/Turabian Style
Kondyli, Efthymia, Eleni C. Pappa, Dimitris Arapoglou, Maria Metafa, Christos Eliopoulos, and Cleanthes Israilides.
2022. "Effect of Fortification with Mushroom Polysaccharide β-Glucan on the Quality of Ovine Soft Spreadable Cheese" Foods 11, no. 3: 417.
https://doi.org/10.3390/foods11030417
APA Style
Kondyli, E., Pappa, E. C., Arapoglou, D., Metafa, M., Eliopoulos, C., & Israilides, C.
(2022). Effect of Fortification with Mushroom Polysaccharide β-Glucan on the Quality of Ovine Soft Spreadable Cheese. Foods, 11(3), 417.
https://doi.org/10.3390/foods11030417