Citations (0)
Keep up to date with the latest research on this topic with citation updates for this article.
Biotechnology & Biotechnological Equipment
Volume 38, 2024 - Issue 1
Review Article
Review on the NGS-based studies of microbiotas of artisanal and regional kinds of cheese with potential as functional foods: composition and functional analysis
Vilma Poshevaa Department of Genetics, Faculty of Biology, Sofia University “St. Kliment Ohridski”, Sofia, Bulgaria
https://orcid.org/0009-0000-7448-0957View further author information
https://orcid.org/0009-0000-7448-0957View further author information, Tsvetana Muleshkovaa Department of Genetics, Faculty of Biology, Sofia University “St. Kliment Ohridski”, Sofia, Bulgariahttps://orcid.org/0009-0008-8245-0852View further author information
https://orcid.org/0009-0008-8245-0852View further author information, Slavica Josifovskab Department of Natural Sciences and Mathematics, SS Cyril and Methodius University in Skopje, Skopje, North Macedoniahttps://orcid.org/0000-0003-2551-0368View further author information
https://orcid.org/0000-0003-2551-0368View further author information, Stoyan Chakarovc Department of Biochemistry, Faculty of Biology, Sofia University “St. Kliment Ohridski”, Sofia, Bulgariahttps://orcid.org/0000-0002-0712-9793View further author information
https://orcid.org/0000-0002-0712-9793View further author information & Svetoslav Gueorguiev Dimova Department of Genetics, Faculty of Biology, Sofia University “St. Kliment Ohridski”, Sofia, BulgariaCorrespondence[email protected]
https://orcid.org/0000-0002-2564-2427View further author information
https://orcid.org/0000-0002-2564-2427View further author information