Kachrimanidou, V.; Alexandri, M.; Nascimento, M.F.; Alimpoumpa, D.; Torres Faria, N.; Papadaki, A.; Castelo Ferreira, F.; Kopsahelis, N.
Lactobacilli and Moesziomyces Biosurfactants: Toward a Closed-Loop Approach for the Dairy Industry. Fermentation 2022, 8, 517.
https://doi.org/10.3390/fermentation8100517
AMA Style
Kachrimanidou V, Alexandri M, Nascimento MF, Alimpoumpa D, Torres Faria N, Papadaki A, Castelo Ferreira F, Kopsahelis N.
Lactobacilli and Moesziomyces Biosurfactants: Toward a Closed-Loop Approach for the Dairy Industry. Fermentation. 2022; 8(10):517.
https://doi.org/10.3390/fermentation8100517
Chicago/Turabian Style
Kachrimanidou, Vasiliki, Maria Alexandri, Miguel Figueiredo Nascimento, Dimitra Alimpoumpa, Nuno Torres Faria, Aikaterini Papadaki, Frederico Castelo Ferreira, and Nikolaos Kopsahelis.
2022. "Lactobacilli and Moesziomyces Biosurfactants: Toward a Closed-Loop Approach for the Dairy Industry" Fermentation 8, no. 10: 517.
https://doi.org/10.3390/fermentation8100517
APA Style
Kachrimanidou, V., Alexandri, M., Nascimento, M. F., Alimpoumpa, D., Torres Faria, N., Papadaki, A., Castelo Ferreira, F., & Kopsahelis, N.
(2022). Lactobacilli and Moesziomyces Biosurfactants: Toward a Closed-Loop Approach for the Dairy Industry. Fermentation, 8(10), 517.
https://doi.org/10.3390/fermentation8100517