Gómez-Llorente, H.; Fernández-Segovia, I.; Pérez-Esteve, É.; Ribes, S.; Rivas, A.; Ruiz-Rico, M.; Barat, J.M.
Immobilization of Natural Antimicrobial Compounds on Food-Grade Supports as a New Strategy to Preserve Fruit-Derived Foods. Foods 2023, 12, 2060.
https://doi.org/10.3390/foods12102060
AMA Style
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
Chicago/Turabian Style
Gómez-Llorente, Héctor, Isabel Fernández-Segovia, Édgar Pérez-Esteve, Susana Ribes, Alejandro Rivas, MarÃa 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
APA Style
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
