Production of bacteriocin-like inhibitory substances (BLIS) by bifidobacterium lactis using whey as a substrate (2016)
- Authors:
- Autor USP: OLIVEIRA, RICARDO PINHEIRO DE SOUZA - FCF
- Unidade: FCF
- DOI: 10.1111/1471-0307.12247
- Subjects: BACTÉRIAS ANAERÓBICAS; FERMENTAÇÃO
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: International Journal of Dairy Technology
- ISSN: 1364-727X
- Volume/Número/Paginação/Ano: v. 69, n. 2, p. 236-242, 2016
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: bronze
-
ABNT
BALCIUNAS, Eduardo Marcos et al. Production of bacteriocin-like inhibitory substances (BLIS) by bifidobacterium lactis using whey as a substrate. International Journal of Dairy Technology, v. 69, n. 2, p. 236-242, 2016Tradução . . Disponível em: https://doi.org/10.1111/1471-0307.12247. Acesso em: 21 maio 2024. -
APA
Balciunas, E. M., Arni, S. A., Converti, A., LeBlanc, J. G., & Oliveira, R. P. de S. (2016). Production of bacteriocin-like inhibitory substances (BLIS) by bifidobacterium lactis using whey as a substrate. International Journal of Dairy Technology, 69( 2), 236-242. doi:10.1111/1471-0307.12247 -
NLM
Balciunas EM, Arni SA, Converti A, LeBlanc JG, Oliveira RP de S. Production of bacteriocin-like inhibitory substances (BLIS) by bifidobacterium lactis using whey as a substrate [Internet]. International Journal of Dairy Technology. 2016 ; 69( 2): 236-242.[citado 2024 maio 21 ] Available from: https://doi.org/10.1111/1471-0307.12247 -
Vancouver
Balciunas EM, Arni SA, Converti A, LeBlanc JG, Oliveira RP de S. Production of bacteriocin-like inhibitory substances (BLIS) by bifidobacterium lactis using whey as a substrate [Internet]. International Journal of Dairy Technology. 2016 ; 69( 2): 236-242.[citado 2024 maio 21 ] Available from: https://doi.org/10.1111/1471-0307.12247 - Production and partial purification of bacteriocin-like inhibitory substances (blis) with anticariogenic properties
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Informações sobre o DOI: 10.1111/1471-0307.12247 (Fonte: oaDOI API)
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