Tsitsos, A.; Economou, V.; Chouliara, E.; Koutouzidou, G.; Arsenos, G.; Ambrosiadis, I.
Effect of Chitosan and Alginate-Based Edible Membranes with Oregano Essential Oil and Olive Oil in the Microbiological, Physicochemical and Organoleptic Characteristics of Mutton. Microorganisms 2023, 11, 507.
https://doi.org/10.3390/microorganisms11020507
AMA Style
Tsitsos A, Economou V, Chouliara E, Koutouzidou G, Arsenos G, Ambrosiadis I.
Effect of Chitosan and Alginate-Based Edible Membranes with Oregano Essential Oil and Olive Oil in the Microbiological, Physicochemical and Organoleptic Characteristics of Mutton. Microorganisms. 2023; 11(2):507.
https://doi.org/10.3390/microorganisms11020507
Chicago/Turabian Style
Tsitsos, Anestis, Vangelis Economou, Eirini Chouliara, Georgia Koutouzidou, Georgios Arsenos, and Ioannis Ambrosiadis.
2023. "Effect of Chitosan and Alginate-Based Edible Membranes with Oregano Essential Oil and Olive Oil in the Microbiological, Physicochemical and Organoleptic Characteristics of Mutton" Microorganisms 11, no. 2: 507.
https://doi.org/10.3390/microorganisms11020507
APA Style
Tsitsos, A., Economou, V., Chouliara, E., Koutouzidou, G., Arsenos, G., & Ambrosiadis, I.
(2023). Effect of Chitosan and Alginate-Based Edible Membranes with Oregano Essential Oil and Olive Oil in the Microbiological, Physicochemical and Organoleptic Characteristics of Mutton. Microorganisms, 11(2), 507.
https://doi.org/10.3390/microorganisms11020507
