Article Versions Notes

Giannakas AE, Salmas CE, Moschovas D, Zaharioudakis K, Georgopoulos S, Asimakopoulos G, Aktypis A, Proestos C, Karakassides A, Avgeropoulos A, et al. The Increase of Soft Cheese Shelf-Life Packaged with Edible Films Based on Novel Hybrid Nanostructures. Gels. 2022; 8(9):539. https://doi.org/10.3390/gels8090539

Giannakas, Aris E., Constantinos E. Salmas, Dimitrios Moschovas, Konstantinos Zaharioudakis, Stavros Georgopoulos, Georgios Asimakopoulos, Anastasios Aktypis, Charalampos Proestos, Anastasios Karakassides, Apostolos Avgeropoulos, and et al. 2022. "The Increase of Soft Cheese Shelf-Life Packaged with Edible Films Based on Novel Hybrid Nanostructures" Gels 8, no. 9: 539. https://doi.org/10.3390/gels8090539

Giannakas, A. E., Salmas, C. E., Moschovas, D., Zaharioudakis, K., Georgopoulos, S., Asimakopoulos, G., Aktypis, A., Proestos, C., Karakassides, A., Avgeropoulos, A., Zafeiropoulos, N. E., & Nychas, G.-J. (2022). The Increase of Soft Cheese Shelf-Life Packaged with Edible Films Based on Novel Hybrid Nanostructures. Gels, 8(9), 539. https://doi.org/10.3390/gels8090539