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: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 99, p. 762-769, 2017
- Status:
- Artigo possui versão em acesso aberto em repositório (Green Open Access)
- Versão do Documento:
- Versão submetida (Pré-print)
- Acessar versão aberta:
-
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: 01 abr. 2026. -
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 2026 abr. 01 ] 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 2026 abr. 01 ] Available from: https://doi.org/10.1016/j.foodres.2017.05.026 - Effect of different prebiotics on growth and bacteriocin production by Lactobacillus plantarum
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