Kõrge, K.; Šeme, H.; Bajić, M.; Likozar, B.; Novak, U.
Reduction in Spoilage Microbiota and Cyclopiazonic Acid Mycotoxin with Chestnut Extract Enriched Chitosan Packaging: Stability of Inoculated Gouda Cheese. Foods 2020, 9, 1645.
https://doi.org/10.3390/foods9111645
AMA Style
Kõrge K, Šeme H, Bajić M, Likozar B, Novak U.
Reduction in Spoilage Microbiota and Cyclopiazonic Acid Mycotoxin with Chestnut Extract Enriched Chitosan Packaging: Stability of Inoculated Gouda Cheese. Foods. 2020; 9(11):1645.
https://doi.org/10.3390/foods9111645
Chicago/Turabian Style
Kõrge, Kristi, Helena Šeme, Marijan Bajić, Blaž Likozar, and Uroš Novak.
2020. "Reduction in Spoilage Microbiota and Cyclopiazonic Acid Mycotoxin with Chestnut Extract Enriched Chitosan Packaging: Stability of Inoculated Gouda Cheese" Foods 9, no. 11: 1645.
https://doi.org/10.3390/foods9111645
APA Style
Kõrge, K., Šeme, H., Bajić, M., Likozar, B., & Novak, U.
(2020). Reduction in Spoilage Microbiota and Cyclopiazonic Acid Mycotoxin with Chestnut Extract Enriched Chitosan Packaging: Stability of Inoculated Gouda Cheese. Foods, 9(11), 1645.
https://doi.org/10.3390/foods9111645