Source: Food Research International. Unidade: ESALQ
Subjects: BIOFILMES, LEITE, MASTITE ANIMAL, QUEIJO, STAPHYLOCOCCUS
ABNT
CRUZADO-BRAVO, M. L. M et al. Phenotypic and genotypic characterization of Staphylococcus spp. isolated from mastitis milk and cheese processing: study of adherence and biofilm formation. Food Research International, v. 122, p. 450-460, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.04.017. Acesso em: 27 ago. 2024.APA
Cruzado-Bravo, M. L. M., Silva, N. C. C., Rodrigues, M. X., Silva, G. O. E., Porto, E., & Sturion, G. L. (2019). Phenotypic and genotypic characterization of Staphylococcus spp. isolated from mastitis milk and cheese processing: study of adherence and biofilm formation. Food Research International, 122, 450-460. doi:10.1016/j.foodres.2019.04.017NLM
Cruzado-Bravo MLM, Silva NCC, Rodrigues MX, Silva GOE, Porto E, Sturion GL. Phenotypic and genotypic characterization of Staphylococcus spp. isolated from mastitis milk and cheese processing: study of adherence and biofilm formation [Internet]. Food Research International. 2019 ; 122 450-460.[citado 2024 ago. 27 ] Available from: https://doi.org/10.1016/j.foodres.2019.04.017Vancouver
Cruzado-Bravo MLM, Silva NCC, Rodrigues MX, Silva GOE, Porto E, Sturion GL. Phenotypic and genotypic characterization of Staphylococcus spp. isolated from mastitis milk and cheese processing: study of adherence and biofilm formation [Internet]. Food Research International. 2019 ; 122 450-460.[citado 2024 ago. 27 ] Available from: https://doi.org/10.1016/j.foodres.2019.04.017