Raak, N.; Mangieri, N.; Foschino, R.; Corredig, M.
Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey. Foods 2023, 12, 4099.
https://doi.org/10.3390/foods12224099
AMA Style
Raak N, Mangieri N, Foschino R, Corredig M.
Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey. Foods. 2023; 12(22):4099.
https://doi.org/10.3390/foods12224099
Chicago/Turabian Style
Raak, Norbert, Nicola Mangieri, Roberto Foschino, and Milena Corredig.
2023. "Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey" Foods 12, no. 22: 4099.
https://doi.org/10.3390/foods12224099
APA Style
Raak, N., Mangieri, N., Foschino, R., & Corredig, M.
(2023). Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey. Foods, 12(22), 4099.
https://doi.org/10.3390/foods12224099