Article Versions Notes

Zappaterra F, Summa D, Semeraro B, Buzzi R, Trapella C, Ladero M, Costa S, Tamburini E. Enzymatic Esterification as Potential Strategy to Enhance the Sorbic Acid Behavior as Food and Beverage Preservative. Fermentation. 2020; 6(4):96. https://doi.org/10.3390/fermentation6040096

Zappaterra, Federico, Daniela Summa, Bruno Semeraro, Raissa Buzzi, Claudio Trapella, Miguel Ladero, Stefania Costa, and Elena Tamburini. 2020. "Enzymatic Esterification as Potential Strategy to Enhance the Sorbic Acid Behavior as Food and Beverage Preservative" Fermentation 6, no. 4: 96. https://doi.org/10.3390/fermentation6040096

Zappaterra, F., Summa, D., Semeraro, B., Buzzi, R., Trapella, C., Ladero, M., Costa, S., & Tamburini, E. (2020). Enzymatic Esterification as Potential Strategy to Enhance the Sorbic Acid Behavior as Food and Beverage Preservative. Fermentation, 6(4), 96. https://doi.org/10.3390/fermentation6040096