PubAg

Main content area

MLA

Baggio, Anna, et al. "Antimicrobial Effect of Oxidative Technologies In Food Processing: an Overview." European food research & technology, v. 246,.4 pp. 669-692. doi: 10.1007/s00217-020-03447-6

APA

Baggio, A., Marino, M., Innocente, N., Celotto, M., & Maifreni, M. (2020). Antimicrobial effect of oxidative technologies in food processing: an overview. European food research & technology, 246, 669-692. doi: 10.1007/s00217-020-03447-6

Chicago

Baggio, Anna, Marilena Marino, Nadia Innocente, Monica Celotto, and Michela Maifreni. "Antimicrobial effect of oxidative technologies in food processing: an overview" European food research & technology 246, no. 4 (2020): 669-692. doi: 10.1007/s00217-020-03447-6