Biodiversity of NSLAB in Traditional Serbian Cheeses and Stepwise Functional Characterization of Selected Autochthonous Lactobacillus Strains Through Technological, Probiotic and Intestinal Epithelial Interaction Assessment.
- DOI
- 10.3390/foods15183220
- Published
- 2026 Sep 11
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15183220,
title = {Biodiversity of NSLAB in Traditional Serbian Cheeses and Stepwise Functional Characterization of Selected Autochthonous Lactobacillus Strains Through Technological, Probiotic and Intestinal Epithelial Interaction Assessment.},
author = {Bajčetić N and Nenadović J and Perić I and Stevanović D and Mirković N and Popović N and Mirković M},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15183220},
url = {https://doi.org/10.3390/foods15183220}
}RIS
TY - JOUR TI - Biodiversity of NSLAB in Traditional Serbian Cheeses and Stepwise Functional Characterization of Selected Autochthonous Lactobacillus Strains Through Technological, Probiotic and Intestinal Epithelial Interaction Assessment. AU - Bajčetić N AU - Nenadović J AU - Perić I AU - Stevanović D AU - Mirković N AU - Popović N AU - Mirković M PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15183220 UR - https://doi.org/10.3390/foods15183220 ER -
APA
N, B., J, N., I, P., D, S., N, M., N, P., & M, M. (2026). Biodiversity of NSLAB in Traditional Serbian Cheeses and Stepwise Functional Characterization of Selected Autochthonous Lactobacillus Strains Through Technological, Probiotic and Intestinal Epithelial Interaction Assessment.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15183220
Source records
- pubmed · retrieved 2026-09-27T13:21:06.315Z