Pontonio, E.; Montemurro, M.; De Gennaro, G.V.; Miceli, V.; Rizzello, C.G.
Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese. Foods 2021, 10, 2573.
https://doi.org/10.3390/foods10112573
AMA Style
Pontonio E, Montemurro M, De Gennaro GV, Miceli V, Rizzello CG.
Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese. Foods. 2021; 10(11):2573.
https://doi.org/10.3390/foods10112573
Chicago/Turabian Style
Pontonio, Erica, Marco Montemurro, Gina Valeria De Gennaro, Valerio Miceli, and Carlo Giuseppe Rizzello.
2021. "Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese" Foods 10, no. 11: 2573.
https://doi.org/10.3390/foods10112573
APA Style
Pontonio, E., Montemurro, M., De Gennaro, G. V., Miceli, V., & Rizzello, C. G.
(2021). Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese. Foods, 10(11), 2573.
https://doi.org/10.3390/foods10112573