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
- Sustainable Development Goals (GDS):
02. Zero hunger
- Imprenta:
- Source:
- Título: Molecular Nutrition & Food Research
- ISSN: 1613-4125
- Volume/Número/Paginação/Ano: In Press, 2025
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
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: 26 dez. 2025. -
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 2025 dez. 26 ] 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 2025 dez. 26 ] Available from: https://dx.doi.org/10.1002/mnfr.70022 - Isolation and characterization of enterocin-producing Enterococcus faecium strains from algerian traditional food “dried figs marinated in olive Oil”: functional and safety evaluations
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Informações sobre o DOI: 10.1002/mnfr.70022 (Fonte: oaDOI API)
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