APA (7th ed.) Citation

SA, E., T, T., A, I., J, A., EA, E., & MM, E. (2025). Microbiome-mediated flavor development in Berbassa: A traditional fermented milk starter for Gergoush production. International microbiology : the official journal of the Spanish Society for Microbiology, 28(7), 1919. https://doi.org/10.1007/s10123-025-00665-4

Chicago Style (17th ed.) Citation

SA, Eltigani, Taniguchi T, Ishihara A, Arima J, Elgasim EA, and Eltayeb MM. "Microbiome-mediated Flavor Development in Berbassa: A Traditional Fermented Milk Starter for Gergoush Production." International Microbiology : The Official Journal of the Spanish Society for Microbiology 28, no. 7 (2025): 1919. https://doi.org/10.1007/s10123-025-00665-4.

MLA (9th ed.) Citation

SA, Eltigani, et al. "Microbiome-mediated Flavor Development in Berbassa: A Traditional Fermented Milk Starter for Gergoush Production." International Microbiology : The Official Journal of the Spanish Society for Microbiology, vol. 28, no. 7, 2025, p. 1919, https://doi.org/10.1007/s10123-025-00665-4.