Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat (2017)
- Authors:
- USP affiliated author: OLIVEIRA, RICARDO PINHEIRO DE SOUZA - FCF
- School: FCF
- DOI: 10.1016/j.foodres.2017.05.026
- Subjects: QUEIJO; LACTOBACILLUS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 99, p. 762-769, 2017
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SABO, Sabrina da Silva; PÉREZ RODRÍGUEZ, Noelia; DOMÍNGUEZ, José Manuel; OLIVEIRA, Ricardo Pinheiro de Souza. Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat. Food Research International, Amsterdam, v. 99, p. 762-769, 2017. Disponível em: < http://dx.doi.org/10.1016/j.foodres.2017.05.026 > DOI: 10.1016/j.foodres.2017.05.026. -
APA
Sabo, S. da S., Pérez Rodríguez, N., Domínguez, J. M., & Oliveira, R. P. de S. (2017). Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat. Food Research International, 99, 762-769. doi:10.1016/j.foodres.2017.05.026 -
NLM
Sabo S da S, Pérez Rodríguez N, Domínguez JM, Oliveira RP de S. Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat [Internet]. Food Research International. 2017 ; 99 762-769.Available from: http://dx.doi.org/10.1016/j.foodres.2017.05.026 -
Vancouver
Sabo S da S, Pérez Rodríguez N, Domínguez JM, Oliveira RP de S. Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat [Internet]. Food Research International. 2017 ; 99 762-769.Available from: http://dx.doi.org/10.1016/j.foodres.2017.05.026 - Produtos de origem microbiana de interesse farmacêutico, alimentar e ambiental
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Informações sobre o DOI: 10.1016/j.foodres.2017.05.026 (Fonte: oaDOI API)
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