PubAg

Main content area

MLA

Szendy, Maik, et al. "Controlled Release of Nisin From Neusilin Particles to Enhance Food Safety of Sour Curd Cheese." Journal of food science and technology, v. 56,.3 pp. 1613-1621. doi: 10.1007/s13197-019-03577-0

APA

Szendy, M., Westhaeuser, F., Baude, B., Reim, J., Dähne, L., & Noll, M. (2019). Controlled release of nisin from Neusilin particles to enhance food safety of sour curd cheese. Journal of food science and technology, 56, 1613-1621. doi: 10.1007/s13197-019-03577-0

Chicago

Szendy, Maik, Florian Westhaeuser, Barbara Baude, Jessica Reim, Lars Dähne, and Matthias Noll. "Controlled release of nisin from Neusilin particles to enhance food safety of sour curd cheese" Journal of food science and technology 56, no. 3 (2019): 1613-1621. doi: 10.1007/s13197-019-03577-0