ReP USP - Resultado da busca

Artigo de periodico
Microbial control and quorum sensing inhibition by phenolic compounds of acerola (Malpighia emarginata) (2017)
Oliveira, B. D. A; Rodrigues, A. C; Bertoldi, M. C; Taylor, J. G; Pinto, Uelinton Manoel
Source: International Food Research Journal. Unidade: FCF
Subjects: COMPOSTOS FENÓLICOS, ANTIOXIDANTES, MALPIGHIACEAE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, B. D. A et al. Microbial control and quorum sensing inhibition by phenolic compounds of acerola (Malpighia emarginata). International Food Research Journal, v. 24, n. 5, p. 2228-2237, 2017Tradução . . Disponível em: http://www.ifrj.upm.edu.my/24%20(05)%202017/(54).pdf. Acesso em: 03 nov. 2024.
APA
Oliveira, B. D. A., Rodrigues, A. C., Bertoldi, M. C., Taylor, J. G., & Pinto, U. M. (2017). Microbial control and quorum sensing inhibition by phenolic compounds of acerola (Malpighia emarginata). International Food Research Journal, 24( 5), 2228-2237. Recuperado de http://www.ifrj.upm.edu.my/24%20(05)%202017/(54).pdf
NLM
Oliveira BDA, Rodrigues AC, Bertoldi MC, Taylor JG, Pinto UM. Microbial control and quorum sensing inhibition by phenolic compounds of acerola (Malpighia emarginata) [Internet]. International Food Research Journal. 2017 ; 24( 5): 2228-2237.[citado 2024 nov. 03 ] Available from: http://www.ifrj.upm.edu.my/24%20(05)%202017/(54).pdf
Vancouver
Oliveira BDA, Rodrigues AC, Bertoldi MC, Taylor JG, Pinto UM. Microbial control and quorum sensing inhibition by phenolic compounds of acerola (Malpighia emarginata) [Internet]. International Food Research Journal. 2017 ; 24( 5): 2228-2237.[citado 2024 nov. 03 ] Available from: http://www.ifrj.upm.edu.my/24%20(05)%202017/(54).pdf
Artigo de periodico
Application of multivariate analysis to the study of mechanically deboned chicken meat (MDCM) (2017)
Amaral-Mello, Marcia Regina P; Moita Neto, José Machado; Torres, Elizabeth Aparecida Ferraz da Silva
Source: International food research journal. Unidade: FSP
Subjects: CARNES E DERIVADOS, FRANGOS DE CORTE, COMPOSIÇÃO QUÍMICA, ANÁLISE MULTIVARIADA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AMARAL-MELLO, Marcia Regina P e MOITA NETO, José Machado e TORRES, Elizabeth Aparecida Ferraz da Silva. Application of multivariate analysis to the study of mechanically deboned chicken meat (MDCM). International food research journal, v. 24, n. 3, p. 1102-1109, 2017Tradução . . Disponível em: http://www.ifrj.upm.edu.my/24%20(03)%202017/(27).pdf. Acesso em: 03 nov. 2024.
APA
Amaral-Mello, M. R. P., Moita Neto, J. M., & Torres, E. A. F. da S. (2017). Application of multivariate analysis to the study of mechanically deboned chicken meat (MDCM). International food research journal, 24( 3), 1102-1109. Recuperado de http://www.ifrj.upm.edu.my/24%20(03)%202017/(27).pdf
NLM
Amaral-Mello MRP, Moita Neto JM, Torres EAF da S. Application of multivariate analysis to the study of mechanically deboned chicken meat (MDCM) [Internet]. International food research journal. 2017 ; 24( 3): 1102-1109.[citado 2024 nov. 03 ] Available from: http://www.ifrj.upm.edu.my/24%20(03)%202017/(27).pdf
Vancouver
Amaral-Mello MRP, Moita Neto JM, Torres EAF da S. Application of multivariate analysis to the study of mechanically deboned chicken meat (MDCM) [Internet]. International food research journal. 2017 ; 24( 3): 1102-1109.[citado 2024 nov. 03 ] Available from: http://www.ifrj.upm.edu.my/24%20(03)%202017/(27).pdf
Artigo de periodico
Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains (2017)
Roselino, M.N; Almeida, J.F. de; Canaan, J. M. M; Pinto, R. A; Ract, Juliana Neves Rodrigues ; Paula, A. V. de; Valdez, G. F. de; Rossi, E. A; Cavallini, D. C. U
Source: International Food Research Journal. Unidade: FCF
Subjects: BACTÉRIAS, ÁCIDO LÁCTICO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROSELINO, M.N et al. Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains. International Food Research Journal, v. 24, n. 6, p. 2694-2704, 2017Tradução . . Disponível em: http://www.ifrj.upm.edu.my/24%20(06)%202017/(58).pdf. Acesso em: 03 nov. 2024.
APA
Roselino, M. N., Almeida, J. F. de, Canaan, J. M. M., Pinto, R. A., Ract, J. N. R., Paula, A. V. de, et al. (2017). Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains. International Food Research Journal, 24( 6), 2694-2704. Recuperado de http://www.ifrj.upm.edu.my/24%20(06)%202017/(58).pdf
NLM
Roselino MN, Almeida JF de, Canaan JMM, Pinto RA, Ract JNR, Paula AV de, Valdez GF de, Rossi EA, Cavallini DCU. Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains [Internet]. International Food Research Journal. 2017 ; 24( 6): 2694-2704.[citado 2024 nov. 03 ] Available from: http://www.ifrj.upm.edu.my/24%20(06)%202017/(58).pdf
Vancouver
Roselino MN, Almeida JF de, Canaan JMM, Pinto RA, Ract JNR, Paula AV de, Valdez GF de, Rossi EA, Cavallini DCU. Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains [Internet]. International Food Research Journal. 2017 ; 24( 6): 2694-2704.[citado 2024 nov. 03 ] Available from: http://www.ifrj.upm.edu.my/24%20(06)%202017/(58).pdf

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