Article Versions Notes

Papadopoulou OS, Argyri AA, Bikouli VC, Lambrinea E, Chorianopoulos N. Evaluating the Quality of Cheese Slices Packaged with Na-Alginate Edible Films Supplemented with Functional Lactic Acid Bacteria Cultures after High-Pressure Processing. Foods. 2022; 11(18):2855. https://doi.org/10.3390/foods11182855

Papadopoulou, Olga S., Anthoula A. Argyri, Vasiliki C. Bikouli, Eleni Lambrinea, and Nikos Chorianopoulos. 2022. "Evaluating the Quality of Cheese Slices Packaged with Na-Alginate Edible Films Supplemented with Functional Lactic Acid Bacteria Cultures after High-Pressure Processing" Foods 11, no. 18: 2855. https://doi.org/10.3390/foods11182855

Papadopoulou, O. S., Argyri, A. A., Bikouli, V. C., Lambrinea, E., & Chorianopoulos, N. (2022). Evaluating the Quality of Cheese Slices Packaged with Na-Alginate Edible Films Supplemented with Functional Lactic Acid Bacteria Cultures after High-Pressure Processing. Foods, 11(18), 2855. https://doi.org/10.3390/foods11182855