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:
- Autor USP: OLIVEIRA, RICARDO PINHEIRO DE SOUZA - FCF
- Unidade: 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 et al. 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, v. 99, p. 762-769, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.05.026. Acesso em: 18 set. 2024. -
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.[citado 2024 set. 18 ] Available from: https://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.[citado 2024 set. 18 ] Available from: https://doi.org/10.1016/j.foodres.2017.05.026 - Production and partial purification of bacteriocin-like inhibitory substances (blis) with anticariogenic properties
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- Biorefinery of brewery spent grain by solid-state fermentation and ionic liquids
- Resistance of lactobacillus paracasei LPC-37 and yoghurt cultures to in vitro gastrointestinal stress in fermented soy powder
- Bacteriocin production by lactobacillus plantarum: difference between aerobic and anaerobic cultivation
- Celular growth of Lactococcus lactis subsp. lactis CECT 4434 in synthetic broth
Informações sobre o DOI: 10.1016/j.foodres.2017.05.026 (Fonte: oaDOI API)
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