Article Versions Notes

Bokka R, Ramos AP, Fiume I, Manno M, Raccosta S, Turiák L, Sugár S, Adamo G, Csizmadia T, Pocsfalvi G. Biomanufacturing of Tomato-Derived Nanovesicles. Foods. 2020; 9(12):1852. https://doi.org/10.3390/foods9121852

Bokka, Ramesh, Anna Paulina Ramos, Immacolata Fiume, Mauro Manno, Samuele Raccosta, Lilla Turiák, Simon Sugár, Giorgia Adamo, Tamás Csizmadia, and Gabriella Pocsfalvi. 2020. "Biomanufacturing of Tomato-Derived Nanovesicles" Foods 9, no. 12: 1852. https://doi.org/10.3390/foods9121852

Bokka, R., Ramos, A. P., Fiume, I., Manno, M., Raccosta, S., Turiák, L., Sugár, S., Adamo, G., Csizmadia, T., & Pocsfalvi, G. (2020). Biomanufacturing of Tomato-Derived Nanovesicles. Foods, 9(12), 1852. https://doi.org/10.3390/foods9121852