Luongo, V.; Policastro, G.; Ghimire, A.; Pirozzi, F.; Fabbricino, M.
Repeated-Batch Fermentation of Cheese Whey for Semi-Continuous Lactic Acid Production Using Mixed Cultures at Uncontrolled pH. Sustainability 2019, 11, 3330.
https://doi.org/10.3390/su11123330
AMA Style
Luongo V, Policastro G, Ghimire A, Pirozzi F, Fabbricino M.
Repeated-Batch Fermentation of Cheese Whey for Semi-Continuous Lactic Acid Production Using Mixed Cultures at Uncontrolled pH. Sustainability. 2019; 11(12):3330.
https://doi.org/10.3390/su11123330
Chicago/Turabian Style
Luongo, Vincenzo, Grazia Policastro, Anish Ghimire, Francesco Pirozzi, and Massimiliano Fabbricino.
2019. "Repeated-Batch Fermentation of Cheese Whey for Semi-Continuous Lactic Acid Production Using Mixed Cultures at Uncontrolled pH" Sustainability 11, no. 12: 3330.
https://doi.org/10.3390/su11123330
APA Style
Luongo, V., Policastro, G., Ghimire, A., Pirozzi, F., & Fabbricino, M.
(2019). Repeated-Batch Fermentation of Cheese Whey for Semi-Continuous Lactic Acid Production Using Mixed Cultures at Uncontrolled pH. Sustainability, 11(12), 3330.
https://doi.org/10.3390/su11123330