Bertuso, Paula de Camargo 
; Mayer, Debora Mariana Drappé; Nitschke, Marcia
Source: Foods. Unidades: IQSC, BIOENGENHARIA
Subjects: REDUÇÃO, ALIMENTOS, BACTÉRIAS GRAM-POSITIVAS, REDUÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BERTUSO, Paula de Camargo e MAYER, Debora Mariana Drappé e NITSCHKE, Marcia. Combining Celery Oleoresin, Limonene and Rhamnolipid as New Strategy to Control Endospore-Forming Bacillus cereus. Foods, v. 2021, n. 10, p. 455 (1-14), 2021Tradução . . Disponível em: https://doi.org/10.3390/foods10020455. Acesso em: 19 nov. 2024.APA
Bertuso, P. de C., Mayer, D. M. D., & Nitschke, M. (2021). Combining Celery Oleoresin, Limonene and Rhamnolipid as New Strategy to Control Endospore-Forming Bacillus cereus. Foods, 2021( 10), 455 (1-14). doi:10.3390/foods10020455NLM
Bertuso P de C, Mayer DMD, Nitschke M. Combining Celery Oleoresin, Limonene and Rhamnolipid as New Strategy to Control Endospore-Forming Bacillus cereus [Internet]. Foods. 2021 ; 2021( 10): 455 (1-14).[citado 2024 nov. 19 ] Available from: https://doi.org/10.3390/foods10020455Vancouver
Bertuso P de C, Mayer DMD, Nitschke M. Combining Celery Oleoresin, Limonene and Rhamnolipid as New Strategy to Control Endospore-Forming Bacillus cereus [Internet]. Foods. 2021 ; 2021( 10): 455 (1-14).[citado 2024 nov. 19 ] Available from: https://doi.org/10.3390/foods10020455
