Filtros : " FCF001" "Universidade de Sorocaba - Laboratório de Microbiologia Industrial e Processo de Fermentação, Sorocaba, SP, Brasil" Removidos: " IFSC008" "Indexado no: EMBASE" Limpar

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  • Source: Food Packaging and Shelf Life. Unidade: FCF

    Subjects: LACTOBACILLUS, PEPTÍDEOS

    Acesso à fonteDOIHow to cite
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    • ABNT

      MALHEIROS, Patrícia S et al. Immobilization of antimicrobial peptides from Lactobacillus sakei subsp. sakei 2a in bacterial cellulose: Structural and functional stabilization. Food Packaging and Shelf Life, v. 17, p. 25-29, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.fpsl.2018.05.001. Acesso em: 31 out. 2024.
    • APA

      Malheiros, P. S., Jozala, A. F., Pessoa Junior, A., Vila, M. M. D. C., Balcão, V. M., & Franco, B. D. G. de M. (2018). Immobilization of antimicrobial peptides from Lactobacillus sakei subsp. sakei 2a in bacterial cellulose: Structural and functional stabilization. Food Packaging and Shelf Life, 17, 25-29. doi:10.1016/j.fpsl.2018.05.001
    • NLM

      Malheiros PS, Jozala AF, Pessoa Junior A, Vila MMDC, Balcão VM, Franco BDG de M. Immobilization of antimicrobial peptides from Lactobacillus sakei subsp. sakei 2a in bacterial cellulose: Structural and functional stabilization [Internet]. Food Packaging and Shelf Life. 2018 ; 17 25-29.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.fpsl.2018.05.001
    • Vancouver

      Malheiros PS, Jozala AF, Pessoa Junior A, Vila MMDC, Balcão VM, Franco BDG de M. Immobilization of antimicrobial peptides from Lactobacillus sakei subsp. sakei 2a in bacterial cellulose: Structural and functional stabilization [Internet]. Food Packaging and Shelf Life. 2018 ; 17 25-29.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.fpsl.2018.05.001

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