Source: LWT- Food Science and Technology. Unidade: FCFRP
Subjects: BACILOS GRAM-POSITIVOS, AGENTES ANTIMICROBIANOS, TECNOLOGIAS DA SAÚDE, CORANTES
ABNT
PRADO-SILVA, Leonardo do et al. Inactivation kinetics of Bacillus cereus vegetative cells and spores from different sources by antimicrobial photodynamic treatment (aPDT). LWT- Food Science and Technology, v. 142, p. 1-7, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.111037. Acesso em: 01 mar. 2026.APA
Prado-Silva, L. do, Alvarenga, V. O., Braga, G. U. L., & Sant’Ana, A. S. (2021). Inactivation kinetics of Bacillus cereus vegetative cells and spores from different sources by antimicrobial photodynamic treatment (aPDT). LWT- Food Science and Technology, 142, 1-7. doi:10.1016/j.lwt.2021.111037NLM
Prado-Silva L do, Alvarenga VO, Braga GUL, Sant’Ana AS. Inactivation kinetics of Bacillus cereus vegetative cells and spores from different sources by antimicrobial photodynamic treatment (aPDT) [Internet]. LWT- Food Science and Technology. 2021 ; 142 1-7.[citado 2026 mar. 01 ] Available from: https://doi.org/10.1016/j.lwt.2021.111037Vancouver
Prado-Silva L do, Alvarenga VO, Braga GUL, Sant’Ana AS. Inactivation kinetics of Bacillus cereus vegetative cells and spores from different sources by antimicrobial photodynamic treatment (aPDT) [Internet]. LWT- Food Science and Technology. 2021 ; 142 1-7.[citado 2026 mar. 01 ] Available from: https://doi.org/10.1016/j.lwt.2021.111037
