Fioravante Guerra, A.; Gava Barreto, A.; Rodrigues Viviani, I.; Marques Costa, L.; Alberto Guerra, C.; Corich, V.; Giacomini, A.; Lemos Junior, W.J.F.
Impact of a Biopreservative Derived from Lactic Fermentation on Quality after Food Processing: A Case Study on Sliced Cooked Ham. Fermentation 2024, 10, 336.
https://doi.org/10.3390/fermentation10070336
AMA Style
Fioravante Guerra A, Gava Barreto A, Rodrigues Viviani I, Marques Costa L, Alberto Guerra C, Corich V, Giacomini A, Lemos Junior WJF.
Impact of a Biopreservative Derived from Lactic Fermentation on Quality after Food Processing: A Case Study on Sliced Cooked Ham. Fermentation. 2024; 10(7):336.
https://doi.org/10.3390/fermentation10070336
Chicago/Turabian Style
Fioravante Guerra, André, Angela Gava Barreto, Isabella Rodrigues Viviani, Lucas Marques Costa, Carlos Alberto Guerra, Viviana Corich, Alessio Giacomini, and Wilson José Fernandes Lemos Junior.
2024. "Impact of a Biopreservative Derived from Lactic Fermentation on Quality after Food Processing: A Case Study on Sliced Cooked Ham" Fermentation 10, no. 7: 336.
https://doi.org/10.3390/fermentation10070336
APA Style
Fioravante Guerra, A., Gava Barreto, A., Rodrigues Viviani, I., Marques Costa, L., Alberto Guerra, C., Corich, V., Giacomini, A., & Lemos Junior, W. J. F.
(2024). Impact of a Biopreservative Derived from Lactic Fermentation on Quality after Food Processing: A Case Study on Sliced Cooked Ham. Fermentation, 10(7), 336.
https://doi.org/10.3390/fermentation10070336
