1.Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies

作　　者：Luca Fasolato ;Barbara Cardazzo ;Stefania Balzan 等

出　　处：Italian Journal of Food Safety. 2016 ;5(2).doi:10.4081/ijfs.2016.5651

出版社：PAGEPress Publications

文章 ID：176367302

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2.Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies

作　　者：Luca Fasolato ;Barbara Cardazzo ;Stefania Balzan 等

出　　处：Italian Journal of Food Safety. 2016 ;5(2).doi:10.4081/ijfs.2016.5651

出版社：PAGEPress Publications

文章 ID：193329582

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3.Characterisation of the thermostable protease AprX in strains of Pseudomonas fluorescens and impact on the shelf-life of dairy products: preliminary results

作　　者：Nadia Andrea Andreani ;Lisa Carraro ;Luca Fasolato 等

出　　处：Italian Journal of Food Safety. 2016 ;5(4).doi:10.4081/ijfs.2016.6175

出版社：PAGEPress Publications

文章 ID：193329618

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4.Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results

作　　者：Luca Fasolato ;Nadia Andrea Andreani ;Roberta De Nardi 等

出　　处：Italian Journal of Food Safety. 2018 ;7(1).doi:10.4081/ijfs.2018.6928

出版社：PAGEPress Publications

文章 ID：212840449

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	Barbara Cardazzo	4篇
	Enrico Novelli	4篇
	Lisa Carraro	4篇
	Luca Fasolato	4篇
	Nadia Andrea Andreani	4篇

	Stefania Balzan	4篇
	Agnese Taticchi	2篇
	Federico Fontana	1篇
	Giulia Nalotto	1篇
	Lorenzo Serva	1篇
	Roberta De Nardi	1篇
	Rosaria Lucchini	1篇

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