Caballero, A.; Caballero, P.; León, F.; RodrÃguez-Morgado, B.; MartÃn, L.; Parrado, J.; Vaswani, J.; Ramos-MartÃn, A.
Conversion of Whey into Value-Added Products through Fermentation and Membrane Fractionation. Water 2021, 13, 1623.
https://doi.org/10.3390/w13121623
AMA Style
Caballero A, Caballero P, León F, RodrÃguez-Morgado B, MartÃn L, Parrado J, Vaswani J, Ramos-MartÃn A.
Conversion of Whey into Value-Added Products through Fermentation and Membrane Fractionation. Water. 2021; 13(12):1623.
https://doi.org/10.3390/w13121623
Chicago/Turabian Style
Caballero, Alejandro, Pablo Caballero, Federico León, Bruno RodrÃguez-Morgado, Luis MartÃn, Juan Parrado, Jenifer Vaswani, and Alejandro Ramos-MartÃn.
2021. "Conversion of Whey into Value-Added Products through Fermentation and Membrane Fractionation" Water 13, no. 12: 1623.
https://doi.org/10.3390/w13121623
APA Style
Caballero, A., Caballero, P., León, F., RodrÃguez-Morgado, B., MartÃn, L., Parrado, J., Vaswani, J., & Ramos-MartÃn, A.
(2021). Conversion of Whey into Value-Added Products through Fermentation and Membrane Fractionation. Water, 13(12), 1623.
https://doi.org/10.3390/w13121623
