Luz, C., Torrijos, R., Quiles, J. M., Mañes, J., & Meca, G. (2019). Shelf life extension of mozzarella cheese contaminated with Penicillium spp. using the antifungal compound ɛ-polylysine. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 25(4), 295. https://doi.org/10.1177/1082013218823136
Style de citation ChicagoLuz, C., R. Torrijos, J M. Quiles, J. Mañes, et G. Meca. "Shelf Life Extension of Mozzarella Cheese Contaminated with Penicillium Spp. Using the Antifungal Compound ɛ-polylysine." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 25, no. 4 (2019): 295. https://dx.doi.org/10.1177/1082013218823136.
Style de citation MLALuz, C., et al. "Shelf Life Extension of Mozzarella Cheese Contaminated with Penicillium Spp. Using the Antifungal Compound ɛ-polylysine." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 25, no. 4, 2019, p. 295.