Cite
HARVARD Citation
Giuffrida, D. et al. (2020). Carotenoids from the ripening bacterium Brevibacterium linens impart color to the rind of the French cheese, Fourme de Montbrison (PDO). Natural product research. 34 (1), pp. 10-15. [Online].
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Giuffrida, D. et al. (2020). Carotenoids from the ripening bacterium Brevibacterium linens impart color to the rind of the French cheese, Fourme de Montbrison (PDO). Natural product research. 34 (1), pp. 10-15. [Online].