Fonte: International Journal of Food Microbiology. Unidade: FZEA
Assuntos: CACHAÇA, ÓLEOS ESSENCIAIS, ORÉGANO, TOMILHO, FERMENTAÇÃO ALCOÓLICA, BACTÉRIAS LÁTICAS
ABNT
OLIVEIRA, Amanda Cristina Dias de et al. Application of essential oils as natural antimicrobials in lactic acid bacteria contaminating fermentation for the production of organic cachaça. International Journal of Food Microbiology, v. 424, p. 1-11, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2024.110742. Acesso em: 28 set. 2024.APA
Oliveira, A. C. D. de, Gobato, C. F., Pereira, K. N., Carvalho, M. V., Santos, J. V., Pinho, G. D., et al. (2024). Application of essential oils as natural antimicrobials in lactic acid bacteria contaminating fermentation for the production of organic cachaça. International Journal of Food Microbiology, 424, 1-11. doi:10.1016/j.ijfoodmicro.2024.110742NLM
Oliveira ACD de, Gobato CF, Pereira KN, Carvalho MV, Santos JV, Pinho GD, Zumpano CBC, Bastos RG, Kamimura ES. Application of essential oils as natural antimicrobials in lactic acid bacteria contaminating fermentation for the production of organic cachaça [Internet]. International Journal of Food Microbiology. 2024 ; 424 1-11.[citado 2024 set. 28 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2024.110742Vancouver
Oliveira ACD de, Gobato CF, Pereira KN, Carvalho MV, Santos JV, Pinho GD, Zumpano CBC, Bastos RG, Kamimura ES. Application of essential oils as natural antimicrobials in lactic acid bacteria contaminating fermentation for the production of organic cachaça [Internet]. International Journal of Food Microbiology. 2024 ; 424 1-11.[citado 2024 set. 28 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2024.110742