Source: Journal of Food Safety. Unidade: FCFRP
Subjects: SEGURANÇA ALIMENTAR, BACTÉRIAS LÁTICAS, METABÓLITOS, ESPECTROMETRIA DE MASSAS
ABNT
D'ANGELIS, C. E. M. et al. Purification, characterization and N-terminal amino acid sequencing of sakacin 1, a bacteriocin produced by lactobacillus sakei 1. Journal of Food Safety, v. 29, n. 4, p. 636-649, 2009Tradução . . Acesso em: 25 ago. 2024.APA
D'Angelis, C. E. M., Polizello, A. C. M., Spadaro, A. C. C., & Martinis, E. C. P. de. (2009). Purification, characterization and N-terminal amino acid sequencing of sakacin 1, a bacteriocin produced by lactobacillus sakei 1. Journal of Food Safety, 29( 4), 636-649.NLM
D'Angelis CEM, Polizello ACM, Spadaro ACC, Martinis ECP de. Purification, characterization and N-terminal amino acid sequencing of sakacin 1, a bacteriocin produced by lactobacillus sakei 1. Journal of Food Safety. 2009 ; 29( 4): 636-649.[citado 2024 ago. 25 ]Vancouver
D'Angelis CEM, Polizello ACM, Spadaro ACC, Martinis ECP de. Purification, characterization and N-terminal amino acid sequencing of sakacin 1, a bacteriocin produced by lactobacillus sakei 1. Journal of Food Safety. 2009 ; 29( 4): 636-649.[citado 2024 ago. 25 ]