González-Gragera, E.; GarcÃa-López, J.D.; Boutine, A.; GarcÃa-MarÃn, M.L.; Fonollá, J.; Gil-MartÃnez, L.; Fernández, I.; MartÃnez-Bueno, M.; Baños, A.
Improving the Quality and Safety of Fish Products with Edible Coatings Incorporating Piscicolin CM22 from a Psychrotolerant Carnobacterium maltaromaticum Strain. Foods 2024, 13, 3165.
https://doi.org/10.3390/foods13193165
AMA Style
González-Gragera E, GarcÃa-López JD, Boutine A, GarcÃa-MarÃn ML, Fonollá J, Gil-MartÃnez L, Fernández I, MartÃnez-Bueno M, Baños A.
Improving the Quality and Safety of Fish Products with Edible Coatings Incorporating Piscicolin CM22 from a Psychrotolerant Carnobacterium maltaromaticum Strain. Foods. 2024; 13(19):3165.
https://doi.org/10.3390/foods13193165
Chicago/Turabian Style
González-Gragera, ElÃas, José David GarcÃa-López, Abdelkader Boutine, MarÃa Luisa GarcÃa-MarÃn, Juristo Fonollá, Lidia Gil-MartÃnez, Inmaculada Fernández, Manuel MartÃnez-Bueno, and Alberto Baños.
2024. "Improving the Quality and Safety of Fish Products with Edible Coatings Incorporating Piscicolin CM22 from a Psychrotolerant Carnobacterium maltaromaticum Strain" Foods 13, no. 19: 3165.
https://doi.org/10.3390/foods13193165
APA Style
González-Gragera, E., GarcÃa-López, J. D., Boutine, A., GarcÃa-MarÃn, M. L., Fonollá, J., Gil-MartÃnez, L., Fernández, I., MartÃnez-Bueno, M., & Baños, A.
(2024). Improving the Quality and Safety of Fish Products with Edible Coatings Incorporating Piscicolin CM22 from a Psychrotolerant Carnobacterium maltaromaticum Strain. Foods, 13(19), 3165.
https://doi.org/10.3390/foods13193165
