Article Versions Notes

Martí-Quijal FJ, Príncep 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

Martí-Quijal, Francisco J., Andrea Príncep, Adrián Tornos, Carlos Luz, Giuseppe Meca, Paola Tedeschi, María-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

Martí-Quijal, F. J., Príncep, 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