APA (7th ed.) Citation

Ferraz, A. R., Pintado, C. S., & Serralheiro, M. L. (2024). A Global Review of Cheese Colour: Microbial Discolouration and Innovation Opportunities. Dairy, 5(4), 768. https://doi.org/10.3390/dairy5040056

Chicago Style (17th ed.) Citation

Ferraz, Ana Rita, Cristina Santos Pintado, and Maria Luísa Serralheiro. "A Global Review of Cheese Colour: Microbial Discolouration and Innovation Opportunities." Dairy 5, no. 4 (2024): 768. https://doi.org/10.3390/dairy5040056.

MLA (9th ed.) Citation

Ferraz, Ana Rita, et al. "A Global Review of Cheese Colour: Microbial Discolouration and Innovation Opportunities." Dairy, vol. 5, no. 4, 2024, p. 768, https://doi.org/10.3390/dairy5040056.