Advances in microbial cultures for food production (2024)
- Authors:
- USP affiliated authors: TODOROV, SVETOSLAV DIMITROV - FCF ; PINTO, UELINTON MANOEL - FCF
- Unidade: FCF
- Subjects: FERMENTAÇÃO; BACTÉRIAS LÁTICAS; PROBIÓTICOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Trending Topics on Fermented Foods
- Volume/Número/Paginação/Ano: 479 p
-
ABNT
LINDNER, Juliano De Dea et al. Advances in microbial cultures for food production. Trending Topics on Fermented Foods. Tradução . Cham: Springer, 2024. . . Acesso em: 13 fev. 2026. -
APA
Lindner, J. D. D., Todorov, S. D., Pereira, G. V. de M., Bourdichon, F., Vale, A. da S., Fugaban, J. I. I., et al. (2024). Advances in microbial cultures for food production. In Trending Topics on Fermented Foods. Cham: Springer. -
NLM
Lindner JDD, Todorov SD, Pereira GV de M, Bourdichon F, Vale A da S, Fugaban JII, Patrone V, Pinto UM. Advances in microbial cultures for food production. In: Trending Topics on Fermented Foods. Cham: Springer; 2024. [citado 2026 fev. 13 ] -
Vancouver
Lindner JDD, Todorov SD, Pereira GV de M, Bourdichon F, Vale A da S, Fugaban JII, Patrone V, Pinto UM. Advances in microbial cultures for food production. In: Trending Topics on Fermented Foods. Cham: Springer; 2024. [citado 2026 fev. 13 ] - Antimicrobial compounds in wine
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