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Fasolato L, Andreani NA, Nardi R, et al. Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results. Ital J Food Saf. 2018;7(1):6928doi: 10.4081/ijfs.2018.6928.
Fasolato, L., Andreani, N. A., Nardi, R., Nalotto, G., Serva, L., Cardazzo, B., Balzan, S., Carraro, L., Fontana, F., & Novelli, E. (2018). Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results. Italian journal of food safety, 7(1), 6928. https://doi.org/10.4081/ijfs.2018.6928
Fasolato, Luca, et al. "Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results." Italian journal of food safety vol. 7,1 (2018): 6928. doi: https://doi.org/10.4081/ijfs.2018.6928
Fasolato L, Andreani NA, Nardi R, Nalotto G, Serva L, Cardazzo B, Balzan S, Carraro L, Fontana F, Novelli E. Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results. Ital J Food Saf. 2018 Apr 09;7(1):6928. doi: 10.4081/ijfs.2018.6928. eCollection 2018 Mar 31. PMID: 29732328; PMCID: PMC5913702.
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