Article Versions Notes

Miraglia D, Castrica M, Menchetti L, Esposto S, Branciari R, Ranucci D, Urbani S, Sordini B, Veneziani G, Servili M. Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life. Foods. 2020; 9(11):1647. https://doi.org/10.3390/foods9111647

Miraglia, Dino, Marta Castrica, Laura Menchetti, Sonia Esposto, Raffaella Branciari, David Ranucci, Stefania Urbani, Beatrice Sordini, Gianluca Veneziani, and Maurizio Servili. 2020. "Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life" Foods 9, no. 11: 1647. https://doi.org/10.3390/foods9111647

Miraglia, D., Castrica, M., Menchetti, L., Esposto, S., Branciari, R., Ranucci, D., Urbani, S., Sordini, B., Veneziani, G., & Servili, M. (2020). Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life. Foods, 9(11), 1647. https://doi.org/10.3390/foods9111647