PHA Production from Cheese Whey and “Scotta”: Comparison between a Consortium and a Pure Culture of Leuconostoc mesenteroides
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Bosco, F.; Cirrincione, S.; Carletto, R.; Marmo, L.; Chiesa, F.; Mazzoli, R.; Pessione, E. PHA Production from Cheese Whey and “Scotta”: Comparison between a Consortium and a Pure Culture of Leuconostoc mesenteroides. Microorganisms 2021, 9, 2426. https://doi.org/10.3390/microorganisms9122426
Bosco F, Cirrincione S, Carletto R, Marmo L, Chiesa F, Mazzoli R, Pessione E. PHA Production from Cheese Whey and “Scotta”: Comparison between a Consortium and a Pure Culture of Leuconostoc mesenteroides. Microorganisms. 2021; 9(12):2426. https://doi.org/10.3390/microorganisms9122426
Chicago/Turabian StyleBosco, Francesca, Simona Cirrincione, Riccardo Carletto, Luca Marmo, Francesco Chiesa, Roberto Mazzoli, and Enrica Pessione. 2021. "PHA Production from Cheese Whey and “Scotta”: Comparison between a Consortium and a Pure Culture of Leuconostoc mesenteroides" Microorganisms 9, no. 12: 2426. https://doi.org/10.3390/microorganisms9122426