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

AuthID
 P-017-KHQ
6
Author(s)
de Rezende, LP
·
Barbosa, JB
·
de Carvalho, TB
·
Monteiro, MJP
·
Document Type
Article in Press
Year published
2024
Published
in FOOD AND BIOPROCESS TECHNOLOGY, ISSN: 1935-5130
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85211596624
Wos: WOS:001371153000001
Source Identifiers
ISSN: 1935-5130
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