Cite
Control of fermentation duration and pH to orient biochemicals and biofuels production from cheese whey
MLA
Aldo Muntoni, et al. Control of Fermentation Duration and PH to Orient Biochemicals and Biofuels Production from Cheese Whey. Jan. 2019. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....61c0e4e262970ec738be118e94ceced5&authtype=sso&custid=ns315887.
APA
Aldo Muntoni, M. Isipato, Andreina Rossi, Alessandra Polettini, Fabiano Asunis, G. De Gioannis, Raffaella Pomi, & Daniela Spiga. (2019). Control of fermentation duration and pH to orient biochemicals and biofuels production from cheese whey.
Chicago
Aldo Muntoni, M. Isipato, Andreina Rossi, Alessandra Polettini, Fabiano Asunis, G. De Gioannis, Raffaella Pomi, and Daniela Spiga. 2019. “Control of Fermentation Duration and PH to Orient Biochemicals and Biofuels Production from Cheese Whey,” January. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....61c0e4e262970ec738be118e94ceced5&authtype=sso&custid=ns315887.