Nebbia, S.; Lamberti, C.; Lo Bianco, G.; Cirrincione, S.; Laroute, V.; Cocaign-Bousquet, M.; Cavallarin, L.; Giuffrida, M.G.; Pessione, E.
Antimicrobial Potential of Food Lactic Acid Bacteria: Bioactive Peptide Decrypting from Caseins and Bacteriocin Production. Microorganisms 2021, 9, 65.
https://doi.org/10.3390/microorganisms9010065
AMA Style
Nebbia S, Lamberti C, Lo Bianco G, Cirrincione S, Laroute V, Cocaign-Bousquet M, Cavallarin L, Giuffrida MG, Pessione E.
Antimicrobial Potential of Food Lactic Acid Bacteria: Bioactive Peptide Decrypting from Caseins and Bacteriocin Production. Microorganisms. 2021; 9(1):65.
https://doi.org/10.3390/microorganisms9010065
Chicago/Turabian Style
Nebbia, Stefano, Cristina Lamberti, Giuliana Lo Bianco, Simona Cirrincione, Valerie Laroute, Muriel Cocaign-Bousquet, Laura Cavallarin, Maria Gabriella Giuffrida, and Enrica Pessione.
2021. "Antimicrobial Potential of Food Lactic Acid Bacteria: Bioactive Peptide Decrypting from Caseins and Bacteriocin Production" Microorganisms 9, no. 1: 65.
https://doi.org/10.3390/microorganisms9010065
APA Style
Nebbia, S., Lamberti, C., Lo Bianco, G., Cirrincione, S., Laroute, V., Cocaign-Bousquet, M., Cavallarin, L., Giuffrida, M. G., & Pessione, E.
(2021). Antimicrobial Potential of Food Lactic Acid Bacteria: Bioactive Peptide Decrypting from Caseins and Bacteriocin Production. Microorganisms, 9(1), 65.
https://doi.org/10.3390/microorganisms9010065
