Grasso, S.; Di Loreto, M.V.; Arienzo, A.; Gallo, V.; Sabatini, A.; Zompanti, A.; Pennazza, G.; De Gara, L.; Antonini, G.; Santonico, M.
Microbiological Risk Assessment of Ready-to-Eat Leafy Green Salads via a Novel Electrochemical Sensor. Chemosensors 2022, 10, 134.
https://doi.org/10.3390/chemosensors10040134
AMA Style
Grasso S, Di Loreto MV, Arienzo A, Gallo V, Sabatini A, Zompanti A, Pennazza G, De Gara L, Antonini G, Santonico M.
Microbiological Risk Assessment of Ready-to-Eat Leafy Green Salads via a Novel Electrochemical Sensor. Chemosensors. 2022; 10(4):134.
https://doi.org/10.3390/chemosensors10040134
Chicago/Turabian Style
Grasso, Simone, Maria Vittoria Di Loreto, Alyexandra Arienzo, Valentina Gallo, Anna Sabatini, Alessandro Zompanti, Giorgio Pennazza, Laura De Gara, Giovanni Antonini, and Marco Santonico.
2022. "Microbiological Risk Assessment of Ready-to-Eat Leafy Green Salads via a Novel Electrochemical Sensor" Chemosensors 10, no. 4: 134.
https://doi.org/10.3390/chemosensors10040134
APA Style
Grasso, S., Di Loreto, M. V., Arienzo, A., Gallo, V., Sabatini, A., Zompanti, A., Pennazza, G., De Gara, L., Antonini, G., & Santonico, M.
(2022). Microbiological Risk Assessment of Ready-to-Eat Leafy Green Salads via a Novel Electrochemical Sensor. Chemosensors, 10(4), 134.
https://doi.org/10.3390/chemosensors10040134