1.
Fasolato L, Andreani NA, De Nardi R, Nalotto G, Serva L, Balzan S, Cardazzo B, Carraro L, Fontana F, Novelli E. Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results. Ital J Food Safety [Internet]. 2018 Apr. 9 [cited 2024 Jul. 16];7(1). Available from: https://www.pagepressjournals.org/ijfs/article/view/6928