Source: Probiotics and Antimicrobial Proteins. Unidade: FCF
Subjects: LACTOBACILLUS, QUEIJO
ABNT
GUERREIRO, Joana et al. Lactobacillus Pentosus B231 isolated from a portuguese PDO cheese: production and partial characterization of its bacteriocin. Probiotics and Antimicrobial Proteins, v. 6, n. 2, p. 95-104, 2014Tradução . . Disponível em: https://doi.org/10.1007/s12602-014-9157-3. Acesso em: 12 set. 2024.APA
Guerreiro, J., Monteiro, V., Ramos, C., Franco, B. D. G. de M., Martinez, R. C. R., Todorov, S. D., & Fernandes, P. (2014). Lactobacillus Pentosus B231 isolated from a portuguese PDO cheese: production and partial characterization of its bacteriocin. Probiotics and Antimicrobial Proteins, 6( 2), 95-104. doi:10.1007/s12602-014-9157-3NLM
Guerreiro J, Monteiro V, Ramos C, Franco BDG de M, Martinez RCR, Todorov SD, Fernandes P. Lactobacillus Pentosus B231 isolated from a portuguese PDO cheese: production and partial characterization of its bacteriocin [Internet]. Probiotics and Antimicrobial Proteins. 2014 ; 6( 2): 95-104.[citado 2024 set. 12 ] Available from: https://doi.org/10.1007/s12602-014-9157-3Vancouver
Guerreiro J, Monteiro V, Ramos C, Franco BDG de M, Martinez RCR, Todorov SD, Fernandes P. Lactobacillus Pentosus B231 isolated from a portuguese PDO cheese: production and partial characterization of its bacteriocin [Internet]. Probiotics and Antimicrobial Proteins. 2014 ; 6( 2): 95-104.[citado 2024 set. 12 ] Available from: https://doi.org/10.1007/s12602-014-9157-3