High level of interaction between phages and bacteria in an artisanal raw milk cheese microbial community (2023)
- Authors:
- USP affiliated authors: LANDGRAF, MARIZA - FCF ; FRANCO, BERNADETTE DORA GOMBOSSY DE MELO - FCF ; PINTO, UELINTON MANOEL - FCF ; HOFFMANN, CHRISTIAN - FCF
- Unidade: FCF
- DOI: 10.1128/msystems.00564-22
- Subjects: QUEIJO; BACTERIÓFAGOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Washington
- Date published: 2023
- Source:
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
QUEIROZ, Luciano Lopes et al. High level of interaction between phages and bacteria in an artisanal raw milk cheese microbial community. mSystems, v. 8, n. 1, p. 1-16, 2023Tradução . . Disponível em: https://doi.org/10.1128/msystems.00564-22. Acesso em: 13 fev. 2026. -
APA
Queiroz, L. L., Lacorte, G. A., Isidorio, W. R., Landgraf, M., Franco, B. D. G. de M., Pinto, U. M., & Hoffmann, C. (2023). High level of interaction between phages and bacteria in an artisanal raw milk cheese microbial community. mSystems, 8( 1), 1-16. doi:10.1128/msystems.00564-22 -
NLM
Queiroz LL, Lacorte GA, Isidorio WR, Landgraf M, Franco BDG de M, Pinto UM, Hoffmann C. High level of interaction between phages and bacteria in an artisanal raw milk cheese microbial community [Internet]. mSystems. 2023 ; 8( 1): 1-16.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1128/msystems.00564-22 -
Vancouver
Queiroz LL, Lacorte GA, Isidorio WR, Landgraf M, Franco BDG de M, Pinto UM, Hoffmann C. High level of interaction between phages and bacteria in an artisanal raw milk cheese microbial community [Internet]. mSystems. 2023 ; 8( 1): 1-16.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1128/msystems.00564-22 - Microbiological characteristics of canastra cheese during manufacturing and ripening
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Informações sobre o DOI: 10.1128/msystems.00564-22 (Fonte: oaDOI API)
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