Stura, I.; Munir, Z.; Cavallo, L.; Torri, L.; Mandras, N.; Banche, G.; Spagnolo, R.; Pertusio, R.; Cavalli, R.; Guiot, C.
Combining Blue Light and Yellow Curcumin to Obtain a “Green” Tool for Berry Preservation against Bacterial Contamination: A Preliminary Investigation. Foods 2023, 12, 2038.
https://doi.org/10.3390/foods12102038
AMA Style
Stura I, Munir Z, Cavallo L, Torri L, Mandras N, Banche G, Spagnolo R, Pertusio R, Cavalli R, Guiot C.
Combining Blue Light and Yellow Curcumin to Obtain a “Green” Tool for Berry Preservation against Bacterial Contamination: A Preliminary Investigation. Foods. 2023; 12(10):2038.
https://doi.org/10.3390/foods12102038
Chicago/Turabian Style
Stura, Ilaria, Zunaira Munir, Lorenza Cavallo, Luisa Torri, Narcisa Mandras, Giuliana Banche, Rita Spagnolo, Raffaele Pertusio, Roberta Cavalli, and Caterina Guiot.
2023. "Combining Blue Light and Yellow Curcumin to Obtain a “Green” Tool for Berry Preservation against Bacterial Contamination: A Preliminary Investigation" Foods 12, no. 10: 2038.
https://doi.org/10.3390/foods12102038
APA Style
Stura, I., Munir, Z., Cavallo, L., Torri, L., Mandras, N., Banche, G., Spagnolo, R., Pertusio, R., Cavalli, R., & Guiot, C.
(2023). Combining Blue Light and Yellow Curcumin to Obtain a “Green” Tool for Berry Preservation against Bacterial Contamination: A Preliminary Investigation. Foods, 12(10), 2038.
https://doi.org/10.3390/foods12102038
