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Fioravante Guerra A, Gava Barreto A, Rodrigues Viviani I, Marques Costa L, Alberto Guerra C, Corich V, Giacomini A, Lemos Junior WJF. Impact of a Biopreservative Derived from Lactic Fermentation on Quality after Food Processing: A Case Study on Sliced Cooked Ham. Fermentation. 2024; 10(7):336. https://doi.org/10.3390/fermentation10070336

Fioravante Guerra, André, Angela Gava Barreto, Isabella Rodrigues Viviani, Lucas Marques Costa, Carlos Alberto Guerra, Viviana Corich, Alessio Giacomini, and Wilson José Fernandes Lemos Junior. 2024. "Impact of a Biopreservative Derived from Lactic Fermentation on Quality after Food Processing: A Case Study on Sliced Cooked Ham" Fermentation 10, no. 7: 336. https://doi.org/10.3390/fermentation10070336

Fioravante Guerra, A., Gava Barreto, A., Rodrigues Viviani, I., Marques Costa, L., Alberto Guerra, C., Corich, V., Giacomini, A., & Lemos Junior, W. J. F. (2024). Impact of a Biopreservative Derived from Lactic Fermentation on Quality after Food Processing: A Case Study on Sliced Cooked Ham. Fermentation, 10(7), 336. https://doi.org/10.3390/fermentation10070336