Dynamics and activity of bacterial communities during production and storage of a synbiotic petit-suisse cheese evaluated by denaturing gradient gel electrophoresis (2012)
- Authors:
- USP affiliated authors: FRANCO, BERNADETTE DORA GOMBOSSY DE MELO - FCF ; SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- Subjects: ELETROFORESE EM GEL; ALIMENTOS FUNCIONAIS
- Language: Inglês
- Imprenta:
- Publisher: International Committe on Food Microbiology and Hyhiene of the IUMS; Istanbul Technical University
- Publisher place: Istanbul
- Date published: 2012
- Source:
- Título do periódico: Abstract Book
- Conference titles: International ICFMH Symposium
-
ABNT
VILLARREAL, Martha Lissete et al. Dynamics and activity of bacterial communities during production and storage of a synbiotic petit-suisse cheese evaluated by denaturing gradient gel electrophoresis. 2012, Anais.. Istanbul: International Committe on Food Microbiology and Hyhiene of the IUMS; Istanbul Technical University, 2012. . Acesso em: 18 abr. 2024. -
APA
Villarreal, M. L., Padilha, M., Franco, B. D. G. de M., & Saad, S. M. I. (2012). Dynamics and activity of bacterial communities during production and storage of a synbiotic petit-suisse cheese evaluated by denaturing gradient gel electrophoresis. In Abstract Book. Istanbul: International Committe on Food Microbiology and Hyhiene of the IUMS; Istanbul Technical University. -
NLM
Villarreal ML, Padilha M, Franco BDG de M, Saad SMI. Dynamics and activity of bacterial communities during production and storage of a synbiotic petit-suisse cheese evaluated by denaturing gradient gel electrophoresis. Abstract Book. 2012 ;[citado 2024 abr. 18 ] -
Vancouver
Villarreal ML, Padilha M, Franco BDG de M, Saad SMI. Dynamics and activity of bacterial communities during production and storage of a synbiotic petit-suisse cheese evaluated by denaturing gradient gel electrophoresis. Abstract Book. 2012 ;[citado 2024 abr. 18 ] - Potential beneficial properties of bacteriocin-producing lactic acid bacteria isolated from smoked salmon
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