University of Modena and Reggio Emilia-ko ikertzaileekin lankidetzan egindako argitalpenak (11)

2016

  1. Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth

    International Journal of Food Microbiology, Vol. 235, pp. 53-59

2011

  1. A UV-Visible/Raman spectroelectrochemical study of the stability of poly(3,4-ethylendioxythiophene) films

    Polymer Degradation and Stability, Vol. 96, Núm. 12, pp. 2112-2119

2004

  1. Electropolymerisation of 3,4-ethylenedioxythiophene in aqueous solutions

    Electrochemistry Communications, Vol. 6, Núm. 11, pp. 1192-1198