Article Versions Notes

Akacha BB, Najar B, Venturi F, Quartacci MF, Saad RB, Brini F, Mnif W, Kačániová M, Ben Hsouna A. A New Approach in Meat Bio-Preservation through the Incorporation of a Heteropolysaccharide Isolated from Lobularia maritima L. Foods. 2022; 11(23):3935. https://doi.org/10.3390/foods11233935

Akacha, Boutheina Ben, Basma Najar, Francesca Venturi, Mike Frank Quartacci, Rania Ben Saad, Faiçal Brini, Wissem Mnif, Miroslava Kačániová, and Anis Ben Hsouna. 2022. "A New Approach in Meat Bio-Preservation through the Incorporation of a Heteropolysaccharide Isolated from Lobularia maritima L." Foods 11, no. 23: 3935. https://doi.org/10.3390/foods11233935

Akacha, B. B., Najar, B., Venturi, F., Quartacci, M. F., Saad, R. B., Brini, F., Mnif, W., Kačániová, M., & Ben Hsouna, A. (2022). A New Approach in Meat Bio-Preservation through the Incorporation of a Heteropolysaccharide Isolated from Lobularia maritima L. Foods, 11(23), 3935. https://doi.org/10.3390/foods11233935