What makes a foodborne virus: comparing coronaviruses with human noroviruses.

Li D, Zhao MY, Tan THM

DOI: 10.1016/j.cofs.2020.04.011
Published: 2021 Dec
Container: Current opinion in food science
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.cofs.2020.04.011,
  title = {What makes a foodborne virus: comparing coronaviruses with human noroviruses.},
  author = {Li D and Zhao MY and Tan THM},
  year = {2021},
  journal = {Current opinion in food science},
  doi = {10.1016/j.cofs.2020.04.011},
  url = {https://doi.org/10.1016/j.cofs.2020.04.011}
}

RIS

TY  - JOUR
TI  - What makes a foodborne virus: comparing coronaviruses with human noroviruses.
AU  - Li D
AU  - Zhao MY
AU  - Tan THM
PY  - 2021
JO  - Current opinion in food science
DO  - 10.1016/j.cofs.2020.04.011
UR  - https://doi.org/10.1016/j.cofs.2020.04.011
ER  -

APA

D, L., MY, Z., & THM, T. (2021). What makes a foodborne virus: comparing coronaviruses with human noroviruses.. Current opinion in food science. https://doi.org/10.1016/j.cofs.2020.04.011

Source records

pubmed · retrieved 2026-09-25T18:14:04.562Z