MartÃ-Quijal, F.J.; PrÃncep, A.; Tornos, A.; Luz, C.; Meca, G.; Tedeschi, P.; Ruiz, M.-J.; Barba, F.J.; Mañes, J.
Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass (Dicentrarchus labrax): Evaluation of Antifungal Activity of Fermented Fish Meat and By-Products Broths. Foods 2020, 9, 576.
https://doi.org/10.3390/foods9050576
AMA Style
MartÃ-Quijal FJ, PrÃncep A, Tornos A, Luz C, Meca G, Tedeschi P, Ruiz M-J, Barba FJ, Mañes J.
Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass (Dicentrarchus labrax): Evaluation of Antifungal Activity of Fermented Fish Meat and By-Products Broths. Foods. 2020; 9(5):576.
https://doi.org/10.3390/foods9050576
Chicago/Turabian Style
MartÃ-Quijal, Francisco J., Andrea PrÃncep, Adrián Tornos, Carlos Luz, Giuseppe Meca, Paola Tedeschi, MarÃa-José Ruiz, Francisco J. Barba, and Jordi Mañes.
2020. "Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass (Dicentrarchus labrax): Evaluation of Antifungal Activity of Fermented Fish Meat and By-Products Broths" Foods 9, no. 5: 576.
https://doi.org/10.3390/foods9050576
APA Style
MartÃ-Quijal, F. J., PrÃncep, A., Tornos, A., Luz, C., Meca, G., Tedeschi, P., Ruiz, M.-J., Barba, F. J., & Mañes, J.
(2020). Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass (Dicentrarchus labrax): Evaluation of Antifungal Activity of Fermented Fish Meat and By-Products Broths. Foods, 9(5), 576.
https://doi.org/10.3390/foods9050576
