Barros, K.d.S.; Assis, C.F.d.; Jácome, M.C.d.M.B.; Azevedo, W.M.d.; Ramalho, A.M.Z.; Santos, E.S.d.; Passos, T.S.; Sousa Junior, F.C.d.; Damasceno, K.S.F.d.S.C.
Bati Butter as a Potential Substrate for Lipase Production by Aspergillus terreus NRRL-255. Foods 2023, 12, 564.
https://doi.org/10.3390/foods12030564
AMA Style
Barros KdS, Assis CFd, Jácome MCdMB, Azevedo WMd, Ramalho AMZ, Santos ESd, Passos TS, Sousa Junior FCd, Damasceno KSFdSC.
Bati Butter as a Potential Substrate for Lipase Production by Aspergillus terreus NRRL-255. Foods. 2023; 12(3):564.
https://doi.org/10.3390/foods12030564
Chicago/Turabian Style
Barros, Karen dos Santos, Cristiane Fernandes de Assis, Millena Cristiane de Medeiros Bezerra Jácome, Wendell Medeiros de Azevedo, Adriana M. Zanbotto Ramalho, Everaldo Silvino dos Santos, ThaÃs Souza Passos, Francisco Canindé de Sousa Junior, and Karla Suzanne Florentino da Silva Chaves Damasceno.
2023. "Bati Butter as a Potential Substrate for Lipase Production by Aspergillus terreus NRRL-255" Foods 12, no. 3: 564.
https://doi.org/10.3390/foods12030564
APA Style
Barros, K. d. S., Assis, C. F. d., Jácome, M. C. d. M. B., Azevedo, W. M. d., Ramalho, A. M. Z., Santos, E. S. d., Passos, T. S., Sousa Junior, F. C. d., & Damasceno, K. S. F. d. S. C.
(2023). Bati Butter as a Potential Substrate for Lipase Production by Aspergillus terreus NRRL-255. Foods, 12(3), 564.
https://doi.org/10.3390/foods12030564