Sahraoui, Y., Fayolle, K., Leriche, F., Le Flèche-Matéos, A., & Sadoun, D. (2015). Antibacterial and technological properties of Lactococcus lactis ssp. lactis KJ660075 strain selected for its inhibitory power against Staphylococcus aureus for cheese quality improving. Journal of Food Science and Technology, 52(11), 7133-7142. https://doi.org/10.1007/s13197-015-1845-9
Chicago-referens (17:e uppl.)Sahraoui, Yasmine, Karine Fayolle, Françoise Leriche, Anne Le Flèche-Matéos, och Djamila Sadoun. "Antibacterial and Technological Properties of Lactococcus Lactis Ssp. Lactis KJ660075 Strain Selected for Its Inhibitory Power Against Staphylococcus Aureus for Cheese Quality Improving." Journal of Food Science and Technology 52, no. 11 (2015): 7133-7142. https://doi.org/10.1007/s13197-015-1845-9.
MLA-referens (9:e uppl.)Sahraoui, Yasmine, et al. "Antibacterial and Technological Properties of Lactococcus Lactis Ssp. Lactis KJ660075 Strain Selected for Its Inhibitory Power Against Staphylococcus Aureus for Cheese Quality Improving." Journal of Food Science and Technology, vol. 52, no. 11, 2015, pp. 7133-7142, https://doi.org/10.1007/s13197-015-1845-9.
