Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked Ham

MLA

Eugenia Rendueles, et al. “Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked Ham.” Microorganisms, vol. 12, no. 5, Apr. 2024, p. 914. EBSCOhost, https://doi.org/10.3390/microorganisms12050914.

APA

Eugenia Rendueles, Elba Mauriz, Javier Sanz-Gómez, Ana M. González-Paramás, Félix Adanero-Jorge, & Camino García-Fernández. (2024). Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked Ham. Microorganisms, 12(5), 914. https://doi.org/10.3390/microorganisms12050914

Chicago

Eugenia Rendueles, Elba Mauriz, Javier Sanz-Gómez, Ana M. González-Paramás, Félix Adanero-Jorge, and Camino García-Fernández. 2024. “Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked Ham.” Microorganisms 12 (5): 914. doi:10.3390/microorganisms12050914.