Source: Journal of Applied Microbiology. Unidade: FCF
Subjects: RESISTÊNCIA MICROBIANA ÀS DROGAS, LACTOBACILLUS, LISTERIA, PROBIÓTICOS
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TODOROV, Svetoslav Dimitrov et al. Potential beneficial properties of bacteriocin-producing lactic acid bacteria isolated from smoked salmon. Journal of Applied Microbiology, v. 110, n. 4, p. 971-986, 2011Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2672.2011.04950.x. Acesso em: 03 out. 2024.APA
Todorov, S. D., Furtado, D. N., Saad, S. M. I., Tome, E., & Franco, B. D. G. de M. (2011). Potential beneficial properties of bacteriocin-producing lactic acid bacteria isolated from smoked salmon. Journal of Applied Microbiology, 110( 4), 971-986. doi:10.1111/j.1365-2672.2011.04950.xNLM
Todorov SD, Furtado DN, Saad SMI, Tome E, Franco BDG de M. Potential beneficial properties of bacteriocin-producing lactic acid bacteria isolated from smoked salmon [Internet]. Journal of Applied Microbiology. 2011 ; 110( 4): 971-986.[citado 2024 out. 03 ] Available from: https://doi.org/10.1111/j.1365-2672.2011.04950.xVancouver
Todorov SD, Furtado DN, Saad SMI, Tome E, Franco BDG de M. Potential beneficial properties of bacteriocin-producing lactic acid bacteria isolated from smoked salmon [Internet]. Journal of Applied Microbiology. 2011 ; 110( 4): 971-986.[citado 2024 out. 03 ] Available from: https://doi.org/10.1111/j.1365-2672.2011.04950.x