Gottardi, D.; Siroli, L.; Braschi, G.; Rossi, S.; Bains, N.; Vannini, L.; Patrignani, F.; Lanciotti, R.
Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey. Fermentation 2023, 9, 51.
https://doi.org/10.3390/fermentation9010051
AMA Style
Gottardi D, Siroli L, Braschi G, Rossi S, Bains N, Vannini L, Patrignani F, Lanciotti R.
Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey. Fermentation. 2023; 9(1):51.
https://doi.org/10.3390/fermentation9010051
Chicago/Turabian Style
Gottardi, Davide, Lorenzo Siroli, Giacomo Braschi, Samantha Rossi, Narinder Bains, Lucia Vannini, Francesca Patrignani, and Rosalba Lanciotti.
2023. "Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey" Fermentation 9, no. 1: 51.
https://doi.org/10.3390/fermentation9010051
APA Style
Gottardi, D., Siroli, L., Braschi, G., Rossi, S., Bains, N., Vannini, L., Patrignani, F., & Lanciotti, R.
(2023). Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey. Fermentation, 9(1), 51.
https://doi.org/10.3390/fermentation9010051