New food ingredients: the challenge of potential new pathogens and spoilage issues (2025)
- Authors:
- Autor USP: TODOROV, SVETOSLAV DIMITROV - FCF
- Unidade: FCF
- DOI: 10.1002/mnfr.70022
- Subjects: ALIMENTOS; FOME
- Agências de fomento:
- Language: Inglês
- Objetivos de Desenvolvimento Sustentável (ODS):
02. Fome zero e agricultura sustentável
- Imprenta:
- Source:
- Título: Molecular Nutrition & Food Research
- ISSN: 1613-4125
- Volume/Número/Paginação/Ano: In Press, 2025
- Status:
- Artigo possui acesso gratuito no site do editor (Bronze Open Access)
- Versão do Documento:
- Versão publicada (Published version)
- Acessar versão aberta:
-
ABNT
CHIKINDAS, Michael Leonidas e SCHAFFNER, Donald W e TODOROV, Svetoslav Dimitrov. New food ingredients: the challenge of potential new pathogens and spoilage issues. Molecular Nutrition & Food Research, 2025Tradução . . Disponível em: https://dx.doi.org/10.1002/mnfr.70022. Acesso em: 30 mar. 2026. -
APA
Chikindas, M. L., Schaffner, D. W., & Todorov, S. D. (2025). New food ingredients: the challenge of potential new pathogens and spoilage issues. Molecular Nutrition & Food Research. doi:10.1002/mnfr.70022 -
NLM
Chikindas ML, Schaffner DW, Todorov SD. New food ingredients: the challenge of potential new pathogens and spoilage issues [Internet]. Molecular Nutrition & Food Research. 2025 ;[citado 2026 mar. 30 ] Available from: https://dx.doi.org/10.1002/mnfr.70022 -
Vancouver
Chikindas ML, Schaffner DW, Todorov SD. New food ingredients: the challenge of potential new pathogens and spoilage issues [Internet]. Molecular Nutrition & Food Research. 2025 ;[citado 2026 mar. 30 ] Available from: https://dx.doi.org/10.1002/mnfr.70022 - Identification and functional analysis of novel SNPs in enterocin genes of Enterococcus faecium GHB21
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