1.
Lüdin P, von Ah U, Rollier D, Roetschi A, Eugster E. Lactic Acid Bacteria as Markers for the Authentication of Swiss Cheeses. Chimia [Internet]. 2016 May 25 [cited 2024 Nov. 21];70(5):349. Available from: https://www.chimia.ch/chimia/article/view/2016_349