Article Versions Notes

Gómez-Llorente H, Fernández-Segovia I, Pérez-Esteve É, Ribes S, Rivas A, Ruiz-Rico M, Barat JM. Immobilization of Natural Antimicrobial Compounds on Food-Grade Supports as a New Strategy to Preserve Fruit-Derived Foods. Foods. 2023; 12(10):2060. https://doi.org/10.3390/foods12102060

Gómez-Llorente, Héctor, Isabel Fernández-Segovia, Édgar Pérez-Esteve, Susana Ribes, Alejandro Rivas, María Ruiz-Rico, and José M. Barat. 2023. "Immobilization of Natural Antimicrobial Compounds on Food-Grade Supports as a New Strategy to Preserve Fruit-Derived Foods" Foods 12, no. 10: 2060. https://doi.org/10.3390/foods12102060

Gómez-Llorente, H., Fernández-Segovia, I., Pérez-Esteve, É., Ribes, S., Rivas, A., Ruiz-Rico, M., & Barat, J. M. (2023). Immobilization of Natural Antimicrobial Compounds on Food-Grade Supports as a New Strategy to Preserve Fruit-Derived Foods. Foods, 12(10), 2060. https://doi.org/10.3390/foods12102060