Impact of Red Wine Vinegar-Based Solution on Bacterial Communities of Squid and Shrimp Skewers: A Classic and Genomic Approach

AuthID
 P-018-FEC
6
Author(s)
Pinto de Rezende, L
·
Barbosa, JB
·
Bento de Carvalho, T
·
Monteiro, P
·
Teixeira, P
Tipo de Documento
Article
Year published
2025
Publicado
in Food and Bioprocess Technology, ISSN: 1935-5130
Volume: 18, Número: 4, Páginas: 3761-3771 (10)
Indexing
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-105001086757
Source Identifiers
ISSN: 1935-5130
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