APA (7th ed.) Citation

MA, O., & AY, K. (2023). Isolation and characterization of lactic acid bacteria with probiotic potential from traditional fermented special Kurdish cheese (Zhazhi) in Kurdistan Region, Iraq. Cellular and molecular biology (Noisy-le-Grand, France), 69(9), 75. https://doi.org/10.14715/cmb/2023.69.9.11

Chicago Style (17th ed.) Citation

MA, Othman, and Karim AY. "Isolation and Characterization of Lactic Acid Bacteria with Probiotic Potential from Traditional Fermented Special Kurdish Cheese (Zhazhi) in Kurdistan Region, Iraq." Cellular and Molecular Biology (Noisy-le-Grand, France) 69, no. 9 (2023): 75. https://doi.org/10.14715/cmb/2023.69.9.11.

MLA (9th ed.) Citation

MA, Othman, and Karim AY. "Isolation and Characterization of Lactic Acid Bacteria with Probiotic Potential from Traditional Fermented Special Kurdish Cheese (Zhazhi) in Kurdistan Region, Iraq." Cellular and Molecular Biology (Noisy-le-Grand, France), vol. 69, no. 9, 2023, p. 75, https://doi.org/10.14715/cmb/2023.69.9.11.