APA (7th ed.) Citation

Posheva, V., Muleshkova, T., Josifovska, S., Chakarov, S., & Dimov, S. G. (2024). Review on the NGS-based studies of microbiotas of artisanal and regional kinds of cheese with potential as functional foods: Composition and functional analysis. Biotechnology & Biotechnological Equipment, 38(1), 1. https://doi.org/10.1080/13102818.2024.2361751

Chicago Style (17th ed.) Citation

Posheva, Vilma, Tsvetana Muleshkova, Slavica Josifovska, Stoyan Chakarov, and Svetoslav Gueorguiev Dimov. "Review on the NGS-based Studies of Microbiotas of Artisanal and Regional Kinds of Cheese with Potential as Functional Foods: Composition and Functional Analysis." Biotechnology & Biotechnological Equipment 38, no. 1 (2024): 1. https://doi.org/10.1080/13102818.2024.2361751.

MLA (9th ed.) Citation

Posheva, Vilma, et al. "Review on the NGS-based Studies of Microbiotas of Artisanal and Regional Kinds of Cheese with Potential as Functional Foods: Composition and Functional Analysis." Biotechnology & Biotechnological Equipment, vol. 38, no. 1, 2024, p. 1, https://doi.org/10.1080/13102818.2024.2361751.