Fonte: International Journal of Food Microbiology. Unidade: ESALQ
Assuntos: ETANOL, FERMENTAÇÃO ALCOÓLICA, LEVEDURAS, MICROBIOLOGIA DE ALIMENTOS, PROTEÔMICA, SACCHAROMYCETALES, VINHO
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PORTUGAL, Cauré Barbosa et al. Potential spoilage yeasts in winery environments: characterization and proteomic analysis of Trigonopsis cantarellii. International Journal of Food Microbiology, v. 210, p. 113-120, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2015.06.005. Acesso em: 17 out. 2024.APA
Portugal, C. B., Pinto, L., Ribeiro, M., Tenorio, C., Igrejas, G., & Ruiz-Larrea, F. (2015). Potential spoilage yeasts in winery environments: characterization and proteomic analysis of Trigonopsis cantarellii. International Journal of Food Microbiology, 210, 113-120. doi:10.1016/j.ijfoodmicro.2015.06.005NLM
Portugal CB, Pinto L, Ribeiro M, Tenorio C, Igrejas G, Ruiz-Larrea F. Potential spoilage yeasts in winery environments: characterization and proteomic analysis of Trigonopsis cantarellii [Internet]. International Journal of Food Microbiology. 2015 ; 210 113-120.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2015.06.005Vancouver
Portugal CB, Pinto L, Ribeiro M, Tenorio C, Igrejas G, Ruiz-Larrea F. Potential spoilage yeasts in winery environments: characterization and proteomic analysis of Trigonopsis cantarellii [Internet]. International Journal of Food Microbiology. 2015 ; 210 113-120.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2015.06.005