From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin

MLA

Alida Musatti, et al. “From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin.” Biomolecules, vol. 10, no. 4, Apr. 2020, p. 597. EBSCOhost, https://doi.org/10.3390/biom10040597.

APA

Alida Musatti, Daniele Cavicchioli, Chiara Mapelli, Danilo Bertoni, Johannes A. Hogenboom, Luisa Pellegrino, & Manuela Rollini. (2020). From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin. Biomolecules, 10(4), 597. https://doi.org/10.3390/biom10040597

Chicago

Alida Musatti, Daniele Cavicchioli, Chiara Mapelli, Danilo Bertoni, Johannes A. Hogenboom, Luisa Pellegrino, and Manuela Rollini. 2020. “From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin.” Biomolecules 10 (4): 597. doi:10.3390/biom10040597.