Surfactin reduces the adhesion of food-borne pathogenic bacteria to solid surfaces (2009)
Fonte: Letters in Applied Microbiology. Unidade: IQSC
Assunto: MICROBIOLOGIA APLICADA
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NITSCHKE, Marcia et al. Surfactin reduces the adhesion of food-borne pathogenic bacteria to solid surfaces. Letters in Applied Microbiology, v. 49, n. 2, p. 241-247, 2009Tradução . . Disponível em: https://doi.org/10.1111/j.1472-765x.2009.02646.x. Acesso em: 04 out. 2024.APA
Nitschke, M., Araújo, L. V., Costa, S. G. V. A. O., Pires, R. C., Zeraik, A. E., Fernandes, A. C. L. B., et al. (2009). Surfactin reduces the adhesion of food-borne pathogenic bacteria to solid surfaces. Letters in Applied Microbiology, 49( 2), 241-247. doi:10.1111/j.1472-765x.2009.02646.xNLM
Nitschke M, Araújo LV, Costa SGVAO, Pires RC, Zeraik AE, Fernandes ACLB, Freire DMG, Contiero J. Surfactin reduces the adhesion of food-borne pathogenic bacteria to solid surfaces [Internet]. Letters in Applied Microbiology. 2009 ; 49( 2): 241-247.[citado 2024 out. 04 ] Available from: https://doi.org/10.1111/j.1472-765x.2009.02646.xVancouver
Nitschke M, Araújo LV, Costa SGVAO, Pires RC, Zeraik AE, Fernandes ACLB, Freire DMG, Contiero J. Surfactin reduces the adhesion of food-borne pathogenic bacteria to solid surfaces [Internet]. Letters in Applied Microbiology. 2009 ; 49( 2): 241-247.[citado 2024 out. 04 ] Available from: https://doi.org/10.1111/j.1472-765x.2009.02646.x