Citations refer to the original publication, not to a Scieee localized version.
Caballero, A., Caballero Jiménez, P., León, F., Rodríguez Morgado, B., Martín Presas, L., Parrado Rubio, J., Vaswani, J., & Ramos Martín, A. (2021). Conversion of Whey into Value-Added Products through Fermentation and Membrane Fractionation. Multidisciplinary Digital Publishing Institute (MDPI). https://doi.org/10.3390/w13121623
Caballero, Alejandro, et al. Conversion of Whey into Value-Added Products through Fermentation and Membrane Fractionation. Multidisciplinary Digital Publishing Institute (MDPI), 2021. https://doi.org/10.3390/w13121623.
Caballero, Alejandro, Pablo Caballero Jiménez, Federico León, Bruno Rodríguez Morgado, Luis Martín Presas, Juan Parrado Rubio, Jenifer Vaswani, and Alejandro Ramos Martín. Conversion of Whey into Value-Added Products through Fermentation and Membrane Fractionation. Multidisciplinary Digital Publishing Institute (MDPI), 2021. https://doi.org/10.3390/w13121623.
Caballero, A. et al. (2021) Conversion of Whey into Value-Added Products through Fermentation and Membrane Fractionation. Multidisciplinary Digital Publishing Institute (MDPI). Available at: https://doi.org/10.3390/w13121623.
A. Caballero et al., “Conversion of Whey into Value-Added Products through Fermentation and Membrane Fractionation,” Multidisciplinary Digital Publishing Institute (MDPI), 2021, doi: 10.3390/w13121623.
@misc{caballero2021conversion,
author = {Caballero, Alejandro and Caballero Jiménez, Pablo and León, Federico and Rodríguez Morgado, Bruno and Martín Presas, Luis and Parrado Rubio, Juan and Vaswani, Jenifer and Ramos Martín, Alejandro},
title = {Conversion of Whey into Value-Added Products through Fermentation and Membrane Fractionation},
year = {2021},
publisher = {Multidisciplinary Digital Publishing Institute (MDPI)},
doi = {10.3390/w13121623},
url = {https://doi.org/10.3390/w13121623}
}
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