Kalogianni, A.I.; Lazou, T.; Bossis, I.; Gelasakis, A.I.
Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat. Foods 2020, 9, 794.
https://doi.org/10.3390/foods9060794
AMA Style
Kalogianni AI, Lazou T, Bossis I, Gelasakis AI.
Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat. Foods. 2020; 9(6):794.
https://doi.org/10.3390/foods9060794
Chicago/Turabian Style
Kalogianni, Aphrodite I., Thomai Lazou, Ioannis Bossis, and Athanasios I. Gelasakis.
2020. "Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat" Foods 9, no. 6: 794.
https://doi.org/10.3390/foods9060794
APA Style
Kalogianni, A. I., Lazou, T., Bossis, I., & Gelasakis, A. I.
(2020). Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat. Foods, 9(6), 794.
https://doi.org/10.3390/foods9060794