Biosurfactants as Emerging Additives in Food Processing (2010)
- Authors:
- Autor USP: NITSCHKE, MARCIA - IQSC
- Unidade: IQSC
- Assunto: ENGENHARIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: CRC Press
- Publisher place: Boca Raton
- Date published: 2010
- Source:
- Título do periódico: Innovation in food engineering : new techniques and products
-
ABNT
FREIRE, Denise Maria Guimarães et al. Biosurfactants as Emerging Additives in Food Processing. Innovation in food engineering : new techniques and products. Tradução . Boca Raton: CRC Press, 2010. . Disponível em: http://www.crcnetbase.com/doi/pdf/10.1201/9781420086072-c23. Acesso em: 24 abr. 2024. -
APA
Freire, D. M. G., Araújo, L. V. de, Kronemberger, F. de A., & Nitschke, M. (2010). Biosurfactants as Emerging Additives in Food Processing. In Innovation in food engineering : new techniques and products. Boca Raton: CRC Press. Recuperado de http://www.crcnetbase.com/doi/pdf/10.1201/9781420086072-c23 -
NLM
Freire DMG, Araújo LV de, Kronemberger F de A, Nitschke M. Biosurfactants as Emerging Additives in Food Processing [Internet]. In: Innovation in food engineering : new techniques and products. Boca Raton: CRC Press; 2010. [citado 2024 abr. 24 ] Available from: http://www.crcnetbase.com/doi/pdf/10.1201/9781420086072-c23 -
Vancouver
Freire DMG, Araújo LV de, Kronemberger F de A, Nitschke M. Biosurfactants as Emerging Additives in Food Processing [Internet]. In: Innovation in food engineering : new techniques and products. Boca Raton: CRC Press; 2010. [citado 2024 abr. 24 ] Available from: http://www.crcnetbase.com/doi/pdf/10.1201/9781420086072-c23 - Rhamnolipid and surfactin inhibit listeria monocytogenes adhesion
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- Antimicrobial activity of rhamnolipids from P. aeruginosa PAO1 against L. monocytogenes
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