Probiotic potential of isolated Cultures from spontaneously or naturally fermented food products (2024)
- Authors:
- Autor USP: TODOROV, SVETOSLAV DIMITROV - FCF
- Unidade: FCF
- DOI: 10.3390/foods13121817
- Subjects: PROBIÓTICOS; FERMENTAÇÃO; ALIMENTOS FERMENTADOS
- Language: Inglês
- Imprenta:
- Source:
- Este artigo possui versão em acesso aberto
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- Versão do Documento: Versão publicada (Published version)
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Status: Artigo publicado em periódico de acesso aberto (Gold Open Access) -
ABNT
MUTUKUMIRA, Anthony N e TODOROV, Svetoslav Dimitrov. Probiotic potential of isolated Cultures from spontaneously or naturally fermented food products. Foods, v. 13, p. 1-5 art. 1817, 2024Tradução . . Disponível em: https://dx.doi.org/10.3390/foods13121817. Acesso em: 15 mar. 2026. -
APA
Mutukumira, A. N., & Todorov, S. D. (2024). Probiotic potential of isolated Cultures from spontaneously or naturally fermented food products. Foods, 13, 1-5 art. 1817. doi:10.3390/foods13121817 -
NLM
Mutukumira AN, Todorov SD. Probiotic potential of isolated Cultures from spontaneously or naturally fermented food products [Internet]. Foods. 2024 ; 13 1-5 art. 1817.[citado 2026 mar. 15 ] Available from: https://dx.doi.org/10.3390/foods13121817 -
Vancouver
Mutukumira AN, Todorov SD. Probiotic potential of isolated Cultures from spontaneously or naturally fermented food products [Internet]. Foods. 2024 ; 13 1-5 art. 1817.[citado 2026 mar. 15 ] Available from: https://dx.doi.org/10.3390/foods13121817 - Identification and functional analysis of novel SNPs in enterocin genes of Enterococcus faecium GHB21
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