Fermented Bulgarian vegetables, source of bacteriocinogenic and antioxidants producing lactic acid bacteria (2023)
- Authors:
- USP affiliated authors: FRANCO, BERNADETTE DORA GOMBOSSY DE MELO - FCF ; TODOROV, SVETOSLAV DIMITROV - FCF ; CARNEIRO, KAYQUE ORDONHO - FCF
- Unidade: FCF
- Assunto: ANÁLISE DE ALIMENTOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Abstracts of Lectures & Posters
- Conference titles: Beneficial Microbes Conference - Pre- and Probiotics for Lifelong Human and Animal Health
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ABNT
RWUBUZIZI, R et al. Fermented Bulgarian vegetables, source of bacteriocinogenic and antioxidants producing lactic acid bacteria. 2023, Anais.. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2023. . Acesso em: 27 dez. 2025. -
APA
Rwubuzizi, R., Carneiro, K. O., Holzapfel, W. H., Franco, B. D. G. de M., Vaz-Velho, M., & Todorov, S. D. (2023). Fermented Bulgarian vegetables, source of bacteriocinogenic and antioxidants producing lactic acid bacteria. In Abstracts of Lectures & Posters. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. -
NLM
Rwubuzizi R, Carneiro KO, Holzapfel WH, Franco BDG de M, Vaz-Velho M, Todorov SD. Fermented Bulgarian vegetables, source of bacteriocinogenic and antioxidants producing lactic acid bacteria. Abstracts of Lectures & Posters. 2023 ;[citado 2025 dez. 27 ] -
Vancouver
Rwubuzizi R, Carneiro KO, Holzapfel WH, Franco BDG de M, Vaz-Velho M, Todorov SD. Fermented Bulgarian vegetables, source of bacteriocinogenic and antioxidants producing lactic acid bacteria. Abstracts of Lectures & Posters. 2023 ;[citado 2025 dez. 27 ] - In vitro anti-candida albicans mode of action of enterococcus mundtii and Enterococcus faecium
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