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Rodríguez López J, Grande Burgos MJ, Pérez Pulido R, Iglesias Valenzuela B, Gálvez A, Lucas R. Antimicrobial Resistance, Biocide Tolerance, and Bacterial Diversity of a Dressing Made from Coriander and Parsley after Application of Treatments Using High Hydrostatic Pressure Alone or in Combination with Moderate Heat. Foods. 2022; 11(17):2603. https://doi.org/10.3390/foods11172603

Rodríguez López, Javier, Maria José Grande Burgos, Rubén Pérez Pulido, Belén Iglesias Valenzuela, Antonio Gálvez, and Rosario Lucas. 2022. "Antimicrobial Resistance, Biocide Tolerance, and Bacterial Diversity of a Dressing Made from Coriander and Parsley after Application of Treatments Using High Hydrostatic Pressure Alone or in Combination with Moderate Heat" Foods 11, no. 17: 2603. https://doi.org/10.3390/foods11172603

Rodríguez López, J., Grande Burgos, M. J., Pérez Pulido, R., Iglesias Valenzuela, B., Gálvez, A., & Lucas, R. (2022). Antimicrobial Resistance, Biocide Tolerance, and Bacterial Diversity of a Dressing Made from Coriander and Parsley after Application of Treatments Using High Hydrostatic Pressure Alone or in Combination with Moderate Heat. Foods, 11(17), 2603. https://doi.org/10.3390/foods11172603