Order Article Reprints

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

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

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