Source: International Dairy Journal. Unidades: FCF, FM
Subjects: MICROBIOLOGIA DE ALIMENTOS, BIOFILMES, SEGURANÇA ALIMENTAR, STAPHYLOCOCCUS, VIRULÊNCIA, QUEIJO
ABNT
PINEDA, Ana Paulina Arellano et al. Molecular characterization and virulence potential of Staphylococcus aureus from raw milk artisanal cheeses. International Dairy Journal, v. 160, p. 1-10 art. 106097, 2025Tradução . . Disponível em: https://dx.doi.org/10.1016/j.idairyj.2024.106097. Acesso em: 28 dez. 2024.APA
Pineda, A. P. A., Chacón, R. D., Costa, T. G. da, Campos, G. Z., Nuñez, K. V. M., Ramos, R. C. Z., et al. (2025). Molecular characterization and virulence potential of Staphylococcus aureus from raw milk artisanal cheeses. International Dairy Journal, 160, 1-10 art. 106097. doi:10.1016/j.idairyj.2024.106097NLM
Pineda APA, Chacón RD, Costa TG da, Campos GZ, Nuñez KVM, Ramos RCZ, Camargo CH, Lacorte GA, Silva NCC, Pinto UM. Molecular characterization and virulence potential of Staphylococcus aureus from raw milk artisanal cheeses [Internet]. International Dairy Journal. 2025 ; 160 1-10 art. 106097.[citado 2024 dez. 28 ] Available from: https://dx.doi.org/10.1016/j.idairyj.2024.106097Vancouver
Pineda APA, Chacón RD, Costa TG da, Campos GZ, Nuñez KVM, Ramos RCZ, Camargo CH, Lacorte GA, Silva NCC, Pinto UM. Molecular characterization and virulence potential of Staphylococcus aureus from raw milk artisanal cheeses [Internet]. International Dairy Journal. 2025 ; 160 1-10 art. 106097.[citado 2024 dez. 28 ] Available from: https://dx.doi.org/10.1016/j.idairyj.2024.106097