APA (7th ed.) Citation

N, K., AH, S., MH, M., M, S. F., R, A. S., R, K., . . . A, H. (2026). Potential Application of Postbiotics as a Natural Preservative in Cheese. Probiotics and antimicrobial proteins, 18(1), 1512. https://doi.org/10.1007/s12602-025-10559-6

Chicago Style (17th ed.) Citation

N, Khani, Shakeri AH, Moosavy MH, Soleymani Fard M, Abedi Soleimani R, Khorrami R, Hosseinzadeh N, and Homayouni-Rad A. "Potential Application of Postbiotics as a Natural Preservative in Cheese." Probiotics and Antimicrobial Proteins 18, no. 1 (2026): 1512. https://doi.org/10.1007/s12602-025-10559-6.

MLA (9th ed.) Citation

N, Khani, et al. "Potential Application of Postbiotics as a Natural Preservative in Cheese." Probiotics and Antimicrobial Proteins, vol. 18, no. 1, 2026, p. 1512, https://doi.org/10.1007/s12602-025-10559-6.