Article Versions Notes

Van der Veken D, Benhachemi R, Charmpi C, Ockerman L, Poortmans M, Van Reckem E, Michiels C, Leroy F. Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation. Microorganisms. 2020; 8(2):167. https://doi.org/10.3390/microorganisms8020167

Van der Veken, David, Rafik Benhachemi, Christina Charmpi, Lore Ockerman, Marijke Poortmans, Emiel Van Reckem, Chris Michiels, and Frédéric Leroy. 2020. "Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation" Microorganisms 8, no. 2: 167. https://doi.org/10.3390/microorganisms8020167

Van der Veken, D., Benhachemi, R., Charmpi, C., Ockerman, L., Poortmans, M., Van Reckem, E., Michiels, C., & Leroy, F. (2020). Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation. Microorganisms, 8(2), 167. https://doi.org/10.3390/microorganisms8020167