Article Versions Notes

Munir Z, Banche G, Cavallo L, Mandras N, Roana J, Pertusio R, Ficiarà E, Cavalli R, Guiot C. Exploitation of the Antibacterial Properties of Photoactivated Curcumin as ‘Green’ Tool for Food Preservation. International Journal of Molecular Sciences. 2022; 23(5):2600. https://doi.org/10.3390/ijms23052600

Munir, Zunaira, Giuliana Banche, Lorenza Cavallo, Narcisa Mandras, Janira Roana, Raffaele Pertusio, Eleonora Ficiarà, Roberta Cavalli, and Caterina Guiot. 2022. "Exploitation of the Antibacterial Properties of Photoactivated Curcumin as ‘Green’ Tool for Food Preservation" International Journal of Molecular Sciences 23, no. 5: 2600. https://doi.org/10.3390/ijms23052600

Munir, Z., Banche, G., Cavallo, L., Mandras, N., Roana, J., Pertusio, R., Ficiarà, E., Cavalli, R., & Guiot, C. (2022). Exploitation of the Antibacterial Properties of Photoactivated Curcumin as ‘Green’ Tool for Food Preservation. International Journal of Molecular Sciences, 23(5), 2600. https://doi.org/10.3390/ijms23052600