Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content

MLA

Micaela Pescuma, et al. Whey Fermentation by Thermophilic Lactic Acid Bacteria: Evolution of Carbohydrates and Protein Content. May 2008. 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.....6861bb36000d5c74f90e74bae6370d2a&authtype=sso&custid=ns315887.

APA

Micaela Pescuma, Elvira Maria Hebert, Graciela Font de Valdez, & Fernanda Mozzi. (2008). Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content.

Chicago

Micaela Pescuma, Elvira Maria Hebert, Graciela Font de Valdez, and Fernanda Mozzi. 2008. “Whey Fermentation by Thermophilic Lactic Acid Bacteria: Evolution of Carbohydrates and Protein Content,” May. 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.....6861bb36000d5c74f90e74bae6370d2a&authtype=sso&custid=ns315887.