Source: International Journal of Food Science and Technology. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, LISTERIA, REOLOGIA, STAPHYLOCOCCUS
ABNT
LUCIANO, Carla Giovana; TESSARO, Larissa; LOURENÇO, Rodrigo Vinicius; et al. Effects of nisin concentration on properties of gelatin film‐forming solutions and their films. International Journal of Food Science and Technology, London, Institute of Food Science and Technology, v. 56, p. 587-599, 2021. Disponível em: < https://doi.org/10.1111/ijfs.14731 > DOI: 10.1111/ijfs.14731.APA
Luciano, C. G., Tessaro, L., Lourenço, R. V., Bittante, A. M. Q. B., Fernandes, A. M., Moraes, I. C. F., & Sobral, P. J. do A. (2021). Effects of nisin concentration on properties of gelatin film‐forming solutions and their films. International Journal of Food Science and Technology, 56, 587-599. doi:10.1111/ijfs.14731NLM
Luciano CG, Tessaro L, Lourenço RV, Bittante AMQB, Fernandes AM, Moraes ICF, Sobral PJ do A. Effects of nisin concentration on properties of gelatin film‐forming solutions and their films [Internet]. International Journal of Food Science and Technology. 2021 ; 56 587-599.Available from: https://doi.org/10.1111/ijfs.14731Vancouver
Luciano CG, Tessaro L, Lourenço RV, Bittante AMQB, Fernandes AM, Moraes ICF, Sobral PJ do A. Effects of nisin concentration on properties of gelatin film‐forming solutions and their films [Internet]. International Journal of Food Science and Technology. 2021 ; 56 587-599.Available from: https://doi.org/10.1111/ijfs.14731