APA (7th ed.) Citation

Vadalà, R., Salvo, E. D., Maria, L. D., Vecchio, G. L., Bartolomeo, G., Pasquale, R. D., . . . Costa, R. Leftover Food as a Sustainable Source of Astaxanthin Through Fermentation Using <i>Phaffia rhodozyma</i>. MDPI AG.

Chicago Style (17th ed.) Citation

Vadalà, Rossella, Eleonora Di Salvo, Laura De Maria, Giovanna Lo Vecchio, Giovanni Bartolomeo, Rita De Pasquale, Claudia Genovese, Nicola Cicero, and Rosaria Costa. Leftover Food as a Sustainable Source of Astaxanthin Through Fermentation Using <i>Phaffia Rhodozyma</i>. MDPI AG.

MLA (9th ed.) Citation

Vadalà, Rossella, et al. Leftover Food as a Sustainable Source of Astaxanthin Through Fermentation Using <i>Phaffia Rhodozyma</i>. MDPI AG.