MartÃn-Miguélez, J.M.; Castaño, C.; Delgado, J.; Olegario, L.S.; González-Mohino, A.
Protective Effect of Lactic Acid Bacteria Isolated from Ripened Foods Against Listeria monocytogenes in Plant-Based Fermented Dry-Cured Sausages. Foods 2025, 14, 1491.
https://doi.org/10.3390/foods14091491
AMA Style
MartÃn-Miguélez JM, Castaño C, Delgado J, Olegario LS, González-Mohino A.
Protective Effect of Lactic Acid Bacteria Isolated from Ripened Foods Against Listeria monocytogenes in Plant-Based Fermented Dry-Cured Sausages. Foods. 2025; 14(9):1491.
https://doi.org/10.3390/foods14091491
Chicago/Turabian Style
MartÃn-Miguélez, José M., Cristina Castaño, Josué Delgado, Lary Souza Olegario, and Alberto González-Mohino.
2025. "Protective Effect of Lactic Acid Bacteria Isolated from Ripened Foods Against Listeria monocytogenes in Plant-Based Fermented Dry-Cured Sausages" Foods 14, no. 9: 1491.
https://doi.org/10.3390/foods14091491
APA Style
MartÃn-Miguélez, J. M., Castaño, C., Delgado, J., Olegario, L. S., & González-Mohino, A.
(2025). Protective Effect of Lactic Acid Bacteria Isolated from Ripened Foods Against Listeria monocytogenes in Plant-Based Fermented Dry-Cured Sausages. Foods, 14(9), 1491.
https://doi.org/10.3390/foods14091491