Review on the NGS-based studies of microbiotas of artisanal and regional kinds of cheese with potential as functional foods: composition and functional analysis.
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| Title: | Review on the NGS-based studies of microbiotas of artisanal and regional kinds of cheese with potential as functional foods: composition and functional analysis. |
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| Authors: | Posheva, Vilma1 (AUTHOR), Muleshkova, Tsvetana1 (AUTHOR), Josifovska, Slavica2 (AUTHOR), Chakarov, Stoyan3 (AUTHOR), Dimov, Svetoslav Gueorguiev1 (AUTHOR) svetoslav@biofac.uni-sofia.bg |
| Source: | Biotechnology & Biotechnological Equipment. Dec2024, Vol. 38 Issue 1, p1-19. 19p. |
| Database: | Academic Search Ultimate |
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