Martelli, F.; Cirlini, M.; Lazzi, C.; Neviani, E.; Bernini, V.
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria. Foods 2020, 9, 1442.
https://doi.org/10.3390/foods9101442
AMA Style
Martelli F, Cirlini M, Lazzi C, Neviani E, Bernini V.
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria. Foods. 2020; 9(10):1442.
https://doi.org/10.3390/foods9101442
Chicago/Turabian Style
Martelli, Francesco, Martina Cirlini, Camilla Lazzi, Erasmo Neviani, and Valentina Bernini.
2020. "Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria" Foods 9, no. 10: 1442.
https://doi.org/10.3390/foods9101442
APA Style
Martelli, F., Cirlini, M., Lazzi, C., Neviani, E., & Bernini, V.
(2020). Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria. Foods, 9(10), 1442.
https://doi.org/10.3390/foods9101442