Musatti, A.; Cavicchioli, D.; Mapelli, C.; Bertoni, D.; Hogenboom, J.A.; Pellegrino, L.; Rollini, M.
From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin. Biomolecules 2020, 10, 597.
https://doi.org/10.3390/biom10040597
AMA Style
Musatti A, Cavicchioli D, Mapelli C, Bertoni D, Hogenboom JA, Pellegrino L, Rollini M.
From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin. Biomolecules. 2020; 10(4):597.
https://doi.org/10.3390/biom10040597
Chicago/Turabian Style
Musatti, Alida, Daniele Cavicchioli, Chiara Mapelli, Danilo Bertoni, Johannes A. Hogenboom, Luisa Pellegrino, and Manuela Rollini.
2020. "From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin" Biomolecules 10, no. 4: 597.
https://doi.org/10.3390/biom10040597
APA Style
Musatti, A., Cavicchioli, D., Mapelli, C., Bertoni, D., Hogenboom, J. A., Pellegrino, L., & Rollini, M.
(2020). From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin. Biomolecules, 10(4), 597.
https://doi.org/10.3390/biom10040597
