New food ingredients: the challenge of potential new pathogens and spoilage issues (2025)
Fonte: Molecular Nutrition & Food Research. Unidade: FCF
ABNT
CHIKINDAS, Michael Leonidas e SCHAFFNER, Donald W e TODOROV, Svetoslav Dimitrov. New food ingredients: the challenge of potential new pathogens and spoilage issues. Molecular Nutrition & Food Research, 2025Tradução . . Disponível em: https://dx.doi.org/10.1002/mnfr.70022. Acesso em: 04 dez. 2025.APA
Chikindas, M. L., Schaffner, D. W., & Todorov, S. D. (2025). New food ingredients: the challenge of potential new pathogens and spoilage issues. Molecular Nutrition & Food Research. doi:10.1002/mnfr.70022NLM
Chikindas ML, Schaffner DW, Todorov SD. New food ingredients: the challenge of potential new pathogens and spoilage issues [Internet]. Molecular Nutrition & Food Research. 2025 ;[citado 2025 dez. 04 ] Available from: https://dx.doi.org/10.1002/mnfr.70022Vancouver
Chikindas ML, Schaffner DW, Todorov SD. New food ingredients: the challenge of potential new pathogens and spoilage issues [Internet]. Molecular Nutrition & Food Research. 2025 ;[citado 2025 dez. 04 ] Available from: https://dx.doi.org/10.1002/mnfr.70022
