Raho, S., Carofiglio, V. E., Montemurro, M., Miceli, V., Centrone, D., Stufano, P., . . . Rizzello, C. G. (2020, October). Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by <i>Haloferax mediterranei</i> Fermentation. Foods.
Chicagoスタイル(17版)引用形式Raho, Susanna, Vito Emanuele Carofiglio, Marco Montemurro, Valerio Miceli, Domenico Centrone, Paolo Stufano, Monica Schioppa, Erica Pontonio, , Carlo Giuseppe Rizzello. "Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax Mediterranei Fermentation." Foods Oct. 2020.
MLA(9版)引用形式Raho, Susanna, et al. "Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax Mediterranei Fermentation." Foods, Oct. 2020.