Record Citations
APA (7th ed.) Citation
Kieronczyk, A., Skeie, S., Langsrud, T., & Yvon, M. (2003). Cooperation between Lactococcus lactis and Nonstarter Lactobacilli in the Formation of Cheese Aroma from Amino Acids. Appl Environ Microbiol.
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Chicago Style (17th ed.) Citation
Kieronczyk, Agnieszka, Siv Skeie, Thor Langsrud, and Mireille Yvon. "Cooperation Between Lactococcus Lactis and Nonstarter Lactobacilli in the Formation of Cheese Aroma from Amino Acids."
Appl Environ Microbiol 2003.
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MLA (9th ed.) Citation
Kieronczyk, Agnieszka, et al. "Cooperation Between Lactococcus Lactis and Nonstarter Lactobacilli in the Formation of Cheese Aroma from Amino Acids."
Appl Environ Microbiol, 2003.
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Warning: These citations may not always be 100% accurate.