Helal, A.;                     Nasuti, C.;                     Sola, L.;                     Sassi, G.;                     Tagliazucchi, D.;                     Solieri, L.    
        Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study. Fermentation 2023, 9, 270.
    https://doi.org/10.3390/fermentation9030270
    AMA Style
    
                                Helal A,                                 Nasuti C,                                 Sola L,                                 Sassi G,                                 Tagliazucchi D,                                 Solieri L.        
                Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study. Fermentation. 2023; 9(3):270.
        https://doi.org/10.3390/fermentation9030270
    
    Chicago/Turabian Style
    
                                Helal, Ahmed,                                 Chiara Nasuti,                                 Laura Sola,                                 Giada Sassi,                                 Davide Tagliazucchi,                                 and Lisa Solieri.        
                2023. "Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study" Fermentation 9, no. 3: 270.
        https://doi.org/10.3390/fermentation9030270
    
    APA Style
    
                                Helal, A.,                                 Nasuti, C.,                                 Sola, L.,                                 Sassi, G.,                                 Tagliazucchi, D.,                                 & Solieri, L.        
        
        (2023). Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study. Fermentation, 9(3), 270.
        https://doi.org/10.3390/fermentation9030270