Shymialevich, D.; Wójcicki, M.; Wardaszka, A.; Świder, O.; Sokołowska, B.; Błażejak, S.
Application of Lytic Bacteriophages and Their Enzymes to Reduce Saprophytic Bacteria Isolated from Minimally Processed Plant-Based Food Products—In Vitro Studies. Viruses 2023, 15, 9.
https://doi.org/10.3390/v15010009
AMA Style
Shymialevich D, Wójcicki M, Wardaszka A, Świder O, Sokołowska B, Błażejak S.
Application of Lytic Bacteriophages and Their Enzymes to Reduce Saprophytic Bacteria Isolated from Minimally Processed Plant-Based Food Products—In Vitro Studies. Viruses. 2023; 15(1):9.
https://doi.org/10.3390/v15010009
Chicago/Turabian Style
Shymialevich, Dziyana, Michał Wójcicki, Artur Wardaszka, Olga Świder, Barbara Sokołowska, and Stanisław Błażejak.
2023. "Application of Lytic Bacteriophages and Their Enzymes to Reduce Saprophytic Bacteria Isolated from Minimally Processed Plant-Based Food Products—In Vitro Studies" Viruses 15, no. 1: 9.
https://doi.org/10.3390/v15010009
APA Style
Shymialevich, D., Wójcicki, M., Wardaszka, A., Świder, O., Sokołowska, B., & Błażejak, S.
(2023). Application of Lytic Bacteriophages and Their Enzymes to Reduce Saprophytic Bacteria Isolated from Minimally Processed Plant-Based Food Products—In Vitro Studies. Viruses, 15(1), 9.
https://doi.org/10.3390/v15010009