Passos, Tathiane Ferroni 
; Nitschke, Marcia
Source: Food Research International. Unidade: IQSC
Subjects: BIOFILMES, BACTÉRIAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PASSOS, Tathiane Ferroni e NITSCHKE, Marcia. The combined effect of pH and NaCl on the susceptibility of Listeria monocytogenes to rhamnolipids. Food Research International, v. 192, p. 114744, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2024.114744. Acesso em: 29 jan. 2026.APA
Passos, T. F., & Nitschke, M. (2024). The combined effect of pH and NaCl on the susceptibility of Listeria monocytogenes to rhamnolipids. Food Research International, 192, 114744. doi:10.1016/j.foodres.2024.114744NLM
Passos TF, Nitschke M. The combined effect of pH and NaCl on the susceptibility of Listeria monocytogenes to rhamnolipids [Internet]. Food Research International. 2024 ;192 114744.[citado 2026 jan. 29 ] Available from: https://doi.org/10.1016/j.foodres.2024.114744Vancouver
Passos TF, Nitschke M. The combined effect of pH and NaCl on the susceptibility of Listeria monocytogenes to rhamnolipids [Internet]. Food Research International. 2024 ;192 114744.[citado 2026 jan. 29 ] Available from: https://doi.org/10.1016/j.foodres.2024.114744
