APA (7th ed.) Citation

Mangieri, N., Rosciano, G., Porcellato, D., Winther, A. R., Noni, I. D., Fracassetti, D., . . . Vigentini, I. (2023, May). Sustainability of food side streams: A case study of fermented blends made with sour whey and sunflower press cake powder using the back-slopping technique. Frontiers in Sustainable Food Systems.

Chicago Style (17th ed.) Citation

Mangieri, Nicola, Gerardo Rosciano, Davide Porcellato, Anja Ruud Winther, Ivano De Noni, Daniela Fracassetti, Roberto Foschino, and Ileana Vigentini. "Sustainability of Food Side Streams: A Case Study of Fermented Blends Made with Sour Whey and Sunflower Press Cake Powder Using the Back-slopping Technique." Frontiers in Sustainable Food Systems May. 2023.

MLA (9th ed.) Citation

Mangieri, Nicola, et al. "Sustainability of Food Side Streams: A Case Study of Fermented Blends Made with Sour Whey and Sunflower Press Cake Powder Using the Back-slopping Technique." Frontiers in Sustainable Food Systems, May. 2023.