Bíscola, Vanessa; Todorov, Svetoslav Dimitrov; Capuano, Verena S. Cabral; Abriouel, H; Galvez, A; Franco, Bernadette Dora Gombossy de Melo 
Source: Meat Science. Unidade: FCF
Subjects: LACTOBACILLUS, CHARQUE, RNA RIBOSSÔMICO
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BÍSCOLA, Vanessa et al. Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product. Meat Science, v. 93, n. 3, p. 607-613, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2012.11.021. Acesso em: 18 maio 2024.APA
Bíscola, V., Todorov, S. D., Capuano, V. S. C., Abriouel, H., Galvez, A., & Franco, B. D. G. de M. (2013). Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product. Meat Science, 93( 3), 607-613. doi:10.1016/j.meatsci.2012.11.021NLM
Bíscola V, Todorov SD, Capuano VSC, Abriouel H, Galvez A, Franco BDG de M. Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product [Internet]. Meat Science. 2013 ; 93( 3): 607-613.[citado 2024 maio 18 ] Available from: https://doi.org/10.1016/j.meatsci.2012.11.021Vancouver
Bíscola V, Todorov SD, Capuano VSC, Abriouel H, Galvez A, Franco BDG de M. Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product [Internet]. Meat Science. 2013 ; 93( 3): 607-613.[citado 2024 maio 18 ] Available from: https://doi.org/10.1016/j.meatsci.2012.11.021
