Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results
Submitted: 19 July 2017
Accepted: 11 November 2017
Published: 9 April 2018
Accepted: 11 November 2017
Abstract Views: 1796
PDF: 573
HTML: 266
HTML: 266
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
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 Mar. 29];7(1). Available from: https://www.pagepressjournals.org/ijfs/article/view/6928
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.