@misc{https://doi.org/10.4121/uuid:c13de47a-8124-4a37-b1b3-fe9dd0f9e6b8,
  doi = {10.4121/uuid:c13de47a-8124-4a37-b1b3-fe9dd0f9e6b8},
  url = {https://data.4tu.nl/articles/dataset/Data_from_Bacterial_communities_in_lait_caill_a_traditional_product_of_spontaneous_fermentation_from_Senegal/12714377/1},
  author = {Groenenboom, A.E. (Anneloes)},
  keywords = {Lactobacillus rhamnosus, bacterial invasion, community stability, fermented food, passive back-slopping, probiotic},
  title = {Data from: Bacterial communities in lait caillé, a traditional product of spontaneous fermentation from Senegal},
  publisher = {4TU.Centre for Research Data},
  year = {2019},
  copyright = {CC BY-NC-SA 4.0},
}