Mangia, N.P.; Cottu, M.; Mura, M.E.; Murgia, M.A.; Blaiotta, G.
Technological Parameters, Anti-Listeria Activity, Biogenic Amines Formation and Degradation Ability of L. plantarum Strains Isolated from Sheep-Fermented Sausage. Microorganisms 2021, 9, 1895.
https://doi.org/10.3390/microorganisms9091895
AMA Style
Mangia NP, Cottu M, Mura ME, Murgia MA, Blaiotta G.
Technological Parameters, Anti-Listeria Activity, Biogenic Amines Formation and Degradation Ability of L. plantarum Strains Isolated from Sheep-Fermented Sausage. Microorganisms. 2021; 9(9):1895.
https://doi.org/10.3390/microorganisms9091895
Chicago/Turabian Style
Mangia, Nicoletta P., Michele Cottu, Maria E. Mura, Marco A. Murgia, and Giuseppe Blaiotta.
2021. "Technological Parameters, Anti-Listeria Activity, Biogenic Amines Formation and Degradation Ability of L. plantarum Strains Isolated from Sheep-Fermented Sausage" Microorganisms 9, no. 9: 1895.
https://doi.org/10.3390/microorganisms9091895
APA Style
Mangia, N. P., Cottu, M., Mura, M. E., Murgia, M. A., & Blaiotta, G.
(2021). Technological Parameters, Anti-Listeria Activity, Biogenic Amines Formation and Degradation Ability of L. plantarum Strains Isolated from Sheep-Fermented Sausage. Microorganisms, 9(9), 1895.
https://doi.org/10.3390/microorganisms9091895
