Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models (2018)
- Authors:
- USP affiliated authors: LANDGRAF, MARIZA - FCF ; FRANCO, BERNADETTE DORA GOMBOSSY DE MELO - FCF
- Unidade: FCF
- DOI: 10.1016/j.lwt.2018.04.082
- Subjects: LISTERIA; LACTOBACILLUS
- Language: Inglês
- Imprenta:
- Source:
- Título: LWT Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 95, p. 167-171, 2018
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
BARBOSA, M S et al. Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models. LWT Food Science and Technology, v. 95, p. 167-171, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.04.082. Acesso em: 13 out. 2024. -
APA
Barbosa, M. S., Jurkiewicz, C., Landgraf, M., Todorov, S. D., & Franco, B. D. G. de M. (2018). Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models. LWT Food Science and Technology, 95, 167-171. doi:10.1016/j.lwt.2018.04.082 -
NLM
Barbosa MS, Jurkiewicz C, Landgraf M, Todorov SD, Franco BDG de M. Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models [Internet]. LWT Food Science and Technology. 2018 ; 95 167-171.[citado 2024 out. 13 ] Available from: https://doi.org/10.1016/j.lwt.2018.04.082 -
Vancouver
Barbosa MS, Jurkiewicz C, Landgraf M, Todorov SD, Franco BDG de M. Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models [Internet]. LWT Food Science and Technology. 2018 ; 95 167-171.[citado 2024 out. 13 ] Available from: https://doi.org/10.1016/j.lwt.2018.04.082 - Improved enrichment procedure for the isolation of yersinia enterocolitica and related species from milk
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Informações sobre o DOI: 10.1016/j.lwt.2018.04.082 (Fonte: oaDOI API)
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