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http://hdl.handle.net/20.500.12188/33569| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Posheva, Vilma | en_US |
| dc.contributor.author | Muleshkova, Tsvetana | en_US |
| dc.contributor.author | Josifovska, Slavica | en_US |
| dc.contributor.author | Chakarov, Stoyan | en_US |
| dc.contributor.author | Dimov, Svetoslav Gueorguiev | en_US |
| dc.date.accessioned | 2025-05-16T12:51:35Z | - |
| dc.date.available | 2025-05-16T12:51:35Z | - |
| dc.date.issued | 2024-06-06 | - |
| dc.identifier.uri | http://hdl.handle.net/20.500.12188/33569 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Informa UK Limited | en_US |
| dc.relation.ispartof | Biotechnology & Biotechnological Equipment | en_US |
| dc.title | Review on the NGS-based studies of microbiotas of artisanal and regional kinds of cheese with potential as functional foods: composition and functional analysis | en_US |
| dc.type | Article | en_US |
| dc.identifier.doi | 10.1080/13102818.2024.2361751 | - |
| dc.identifier.url | https://www.tandfonline.com/doi/pdf/10.1080/13102818.2024.2361751 | - |
| dc.identifier.volume | 38 | - |
| dc.identifier.issue | 1 | - |
| item.grantfulltext | none | - |
| item.fulltext | No Fulltext | - |
| crisitem.author.dept | Faculty of Natural Sciences and Mathematics | - |
| Appears in Collections: | Faculty of Natural Sciences and Mathematics, Institute of Biology: Journal Articles | |
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