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Filtros : "FCF001" "QUEIJO" "2014" Removido: "2025" Limpar

Filtros

Artigo de periodico
Lactobacillus Pentosus B231 isolated from a portuguese PDO cheese: production and partial characterization of its bacteriocin (2014)
Guerreiro, Joana; Monteiro, Vitor; Ramos, Carla; Franco, Bernadette Dora Gombossy de Melo ; Martinez, Rafael Chacon Ruiz; Todorov, Svetoslav Dimitrov ; Fernandes, Paulo
Source: Probiotics and Antimicrobial Proteins. Unidade: FCF
Subjects: LACTOBACILLUS, QUEIJO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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/s12602-014-9157-3
NLM
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
Vancouver
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
Artigo de periodico
A probiotic soy-based innovative product as an alternative to petit-suisse cheese (2014)
Matias, Natalia Silva; Bedani, Raquel; Castro, Inar Alves de ; Saad, Susana Marta Isay
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: QUEIJO, PROBIÓTICOS, ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MATIAS, Natalia Silva et al. A probiotic soy-based innovative product as an alternative to petit-suisse cheese. LWT - Food Science and Technology, v. 59, n. 1, p. 411-417, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2014.05.054. Acesso em: 12 set. 2024.
APA
Matias, N. S., Bedani, R., Castro, I. A. de, & Saad, S. M. I. (2014). A probiotic soy-based innovative product as an alternative to petit-suisse cheese. LWT - Food Science and Technology, 59( 1), 411-417. doi:10.1016/j.lwt.2014.05.054
NLM
Matias NS, Bedani R, Castro IA de, Saad SMI. A probiotic soy-based innovative product as an alternative to petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2014 ; 59( 1): 411-417.[citado 2024 set. 12 ] Available from: https://doi.org/10.1016/j.lwt.2014.05.054
Vancouver
Matias NS, Bedani R, Castro IA de, Saad SMI. A probiotic soy-based innovative product as an alternative to petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2014 ; 59( 1): 411-417.[citado 2024 set. 12 ] Available from: https://doi.org/10.1016/j.lwt.2014.05.054

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