APA citiranje

Pakroo, S., Tarrah, A., da Silva Duarte, V., Corich, V., & Giacomini, A. (2020). Microbial Diversity and Nutritional Properties of Persian “Yellow Curd” (Kashk zard), a Promising Functional Fermented Food. Microorganisms.

Citação norma Chicago

Pakroo, Shadi, Armin Tarrah, Vinícius da Silva Duarte, Viviana Corich, and Alessio Giacomini. "Microbial Diversity and Nutritional Properties of Persian “Yellow Curd” (Kashk Zard), a Promising Functional Fermented Food." Microorganisms 2020.

MLA citiranje

Pakroo, Shadi, et al. "Microbial Diversity and Nutritional Properties of Persian “Yellow Curd” (Kashk Zard), a Promising Functional Fermented Food." Microorganisms 2020.