Martini, S.; Bonazzi, M.; Malorgio, I.; Pizzamiglio, V.; Tagliazucchi, D.; Solieri, L.
Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization. Microorganisms 2021, 9, 2288.
https://doi.org/10.3390/microorganisms9112288
AMA Style
Martini S, Bonazzi M, Malorgio I, Pizzamiglio V, Tagliazucchi D, Solieri L.
Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization. Microorganisms. 2021; 9(11):2288.
https://doi.org/10.3390/microorganisms9112288
Chicago/Turabian Style
Martini, Serena, Mattia Bonazzi, Ilaria Malorgio, Valentina Pizzamiglio, Davide Tagliazucchi, and Lisa Solieri.
2021. "Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization" Microorganisms 9, no. 11: 2288.
https://doi.org/10.3390/microorganisms9112288
APA Style
Martini, S., Bonazzi, M., Malorgio, I., Pizzamiglio, V., Tagliazucchi, D., & Solieri, L.
(2021). Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization. Microorganisms, 9(11), 2288.
https://doi.org/10.3390/microorganisms9112288