Registro de Citas
Cita APA (7a ed.)
Raho, S., Carofiglio, V. E., Montemurro, M., Miceli, V., Centrone, D., Stufano, P., . . . Rizzello, C. G. (2020). Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by <i>Haloferax mediterranei</i> Fermentation. MDPI AG.
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Cita Chicago Style (17a ed.)
Raho, Susanna, Vito Emanuele Carofiglio, Marco Montemurro, Valerio Miceli, Domenico Centrone, Paolo Stufano, Monica Schioppa, Erica Pontonio, y Carlo Giuseppe Rizzello. Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by <i>Haloferax Mediterranei</i> Fermentation. MDPI AG, 2020.
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Cita MLA (9a ed.)
Raho, Susanna, et al. Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by <i>Haloferax Mediterranei</i> Fermentation. MDPI AG, 2020.
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Precaución: Estas citas no son 100% exactas.