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Filtros : "Pérez Rodríguez, Noelia" Limpar

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  • Artigo de periodico

    Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat (2017)

    Sabo, Sabrina da Silva; Pérez Rodríguez, Noelia; Domínguez, José Manuel; Oliveira, Ricardo Pinheiro de Souza

    Source: Food Research International. Unidade: FCF

    Subjects: QUEIJO, LACTOBACILLUS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      SABO, Sabrina da Silva et al. Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat. Food Research International, v. 99, p. 762-769, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.05.026. Acesso em: 05 nov. 2024.

    • APA

      Sabo, S. da S., Pérez Rodríguez, N., Domínguez, J. M., & Oliveira, R. P. de S. (2017). Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat. Food Research International, 99, 762-769. doi:10.1016/j.foodres.2017.05.026

    • NLM

      Sabo S da S, Pérez Rodríguez N, Domínguez JM, Oliveira RP de S. Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat [Internet]. Food Research International. 2017 ; 99 762-769.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.foodres.2017.05.026

    • Vancouver

      Sabo S da S, Pérez Rodríguez N, Domínguez JM, Oliveira RP de S. Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat [Internet]. Food Research International. 2017 ; 99 762-769.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.foodres.2017.05.026

  • Artigo de periodico

    Use of vine-trimming wastes as carrier for amycolatopsis sp. to produce vanillin, vanillyl alcohol, and vanillic acid (2016)

    Castañón Rodríguez, Juan Francisco; Pérez Rodríguez, Noelia; Oliveira, Ricardo Pinheiro de Souza ; Aguilar-Uscanga, María Guadalupe; Domínguez, José Manuel

    Source: Current Microbiology. Unidade: FCF

    Assunto: BIOTECNOLOGIA

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      CASTAÑÓN RODRÍGUEZ, Juan Francisco et al. Use of vine-trimming wastes as carrier for amycolatopsis sp. to produce vanillin, vanillyl alcohol, and vanillic acid. Current Microbiology, v. 73, n. 4, p. 561-568, 2016Tradução . . Disponível em: https://doi.org/10.1007/s00284-016-1094-9. Acesso em: 05 nov. 2024.

    • APA

      Castañón Rodríguez, J. F., Pérez Rodríguez, N., Oliveira, R. P. de S., Aguilar-Uscanga, M. G., & Domínguez, J. M. (2016). Use of vine-trimming wastes as carrier for amycolatopsis sp. to produce vanillin, vanillyl alcohol, and vanillic acid. Current Microbiology, 73( 4), 561-568. doi:10.1007/s00284-016-1094-9

    • NLM

      Castañón Rodríguez JF, Pérez Rodríguez N, Oliveira RP de S, Aguilar-Uscanga MG, Domínguez JM. Use of vine-trimming wastes as carrier for amycolatopsis sp. to produce vanillin, vanillyl alcohol, and vanillic acid [Internet]. Current Microbiology. 2016 ; 73( 4): 561-568.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1007/s00284-016-1094-9

    • Vancouver

      Castañón Rodríguez JF, Pérez Rodríguez N, Oliveira RP de S, Aguilar-Uscanga MG, Domínguez JM. Use of vine-trimming wastes as carrier for amycolatopsis sp. to produce vanillin, vanillyl alcohol, and vanillic acid [Internet]. Current Microbiology. 2016 ; 73( 4): 561-568.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1007/s00284-016-1094-9
  • 1

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