Isolation and characterization of superdormant Bacillus subtilis spores under high hydrostatic pressure at 200 MPa and 500 MPa (2024)
- Authors:
- Autor USP: LIANG, ZHAO - FFCLRP
- Unidade: FFCLRP
- DOI: 10.1016/j.ifset.2024.103769
- Subjects: GERMINAÇÃO; ALTA TEMPERATURA; BACTÉRIAS GRAM-POSITIVAS
- Keywords: High pressure; Germination; Superdormancy; Resistance; Mechanism
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Innovative Food Science and Emerging Technologies
- ISSN: 1466-8564
- Volume/Número/Paginação/Ano: v. 96, art. 103769, [14] p, 2024
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
ZHANG, Junyi et al. Isolation and characterization of superdormant Bacillus subtilis spores under high hydrostatic pressure at 200 MPa and 500 MPa. Innovative Food Science and Emerging Technologies, v. 96, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2024.103769. Acesso em: 22 jan. 2026. -
APA
Zhang, J., Ding, Y., Kang, S., Yang, D., Wang, Y., Zhao, L., et al. (2024). Isolation and characterization of superdormant Bacillus subtilis spores under high hydrostatic pressure at 200 MPa and 500 MPa. Innovative Food Science and Emerging Technologies, 96. doi:10.1016/j.ifset.2024.103769 -
NLM
Zhang J, Ding Y, Kang S, Yang D, Wang Y, Zhao L, Wang J, Rao L, Liao X. Isolation and characterization of superdormant Bacillus subtilis spores under high hydrostatic pressure at 200 MPa and 500 MPa [Internet]. Innovative Food Science and Emerging Technologies. 2024 ; 96[citado 2026 jan. 22 ] Available from: https://doi.org/10.1016/j.ifset.2024.103769 -
Vancouver
Zhang J, Ding Y, Kang S, Yang D, Wang Y, Zhao L, Wang J, Rao L, Liao X. Isolation and characterization of superdormant Bacillus subtilis spores under high hydrostatic pressure at 200 MPa and 500 MPa [Internet]. Innovative Food Science and Emerging Technologies. 2024 ; 96[citado 2026 jan. 22 ] Available from: https://doi.org/10.1016/j.ifset.2024.103769 - Fractal color image compression
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Informações sobre o DOI: 10.1016/j.ifset.2024.103769 (Fonte: oaDOI API)
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