Pasta, C.; Caccamo, M.; Petriglieri, R.; Difalco, A.; Farina, G.; Belvedere, G.; Marino, G.; Marino, V.M.; Garavaldi, A.; Musi, V.;
et al. Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers. Fermentation 2024, 10, 19.
https://doi.org/10.3390/fermentation10010019
AMA Style
Pasta C, Caccamo M, Petriglieri R, Difalco A, Farina G, Belvedere G, Marino G, Marino VM, Garavaldi A, Musi V,
et al. Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers. Fermentation. 2024; 10(1):19.
https://doi.org/10.3390/fermentation10010019
Chicago/Turabian Style
Pasta, Catia, Margherita Caccamo, Rosario Petriglieri, Antonio Difalco, Giovanni Farina, Giovanni Belvedere, Giovanni Marino, Vita Maria Marino, Anna Garavaldi, Valeria Musi,
and et al. 2024. "Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers" Fermentation 10, no. 1: 19.
https://doi.org/10.3390/fermentation10010019
APA Style
Pasta, C., Caccamo, M., Petriglieri, R., Difalco, A., Farina, G., Belvedere, G., Marino, G., Marino, V. M., Garavaldi, A., Musi, V., & Alcaine, S. D.
(2024). Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers. Fermentation, 10(1), 19.
https://doi.org/10.3390/fermentation10010019
