A Novel Approach for Reducing Enteropathogens Using LAB-Fermented Whey Solution and UV-C Light-Activated Gallic Acid.
- DOI
- 10.3390/foods15152589
- Published
- 2026 Jul 23
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15152589,
title = {A Novel Approach for Reducing Enteropathogens Using LAB-Fermented Whey Solution and UV-C Light-Activated Gallic Acid.},
author = {Márquez-Martínez LA and Aparicio-Fernández X and Amador-Espejo GG and Hernández-Carranza P and Muñoz-Arenas MG and Ruiz-López II and Ochoa-Velasco CE},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15152589},
url = {https://doi.org/10.3390/foods15152589}
}RIS
TY - JOUR TI - A Novel Approach for Reducing Enteropathogens Using LAB-Fermented Whey Solution and UV-C Light-Activated Gallic Acid. AU - Márquez-Martínez LA AU - Aparicio-Fernández X AU - Amador-Espejo GG AU - Hernández-Carranza P AU - Muñoz-Arenas MG AU - Ruiz-López II AU - Ochoa-Velasco CE PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15152589 UR - https://doi.org/10.3390/foods15152589 ER -
APA
LA, M., X, A., GG, A., P, H., MG, M., II, R., & CE, O. (2026). A Novel Approach for Reducing Enteropathogens Using LAB-Fermented Whey Solution and UV-C Light-Activated Gallic Acid.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15152589
Source records
- pubmed · retrieved 2026-09-27T08:17:12.453Z