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Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal
Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal
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Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal

Albano, Helena ; Todorov, Svetoslav D. ; van Reenen, Carol A. ; Hogg, Tim ; Dicks, Leon M.T. ; Teixeira, Paula

International journal of food microbiology, 2007-05, Vol.116 (2), p.239-247 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from “Alheira”, a traditional fermented sausage produced in Portugal
Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from “Alheira”, a traditional fermented sausage produced in Portugal
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Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from “Alheira”, a traditional fermented sausage produced in Portugal

Albano, Helena ; van Reenen, Carol A. ; Todorov, Svetoslav D. ; Cruz, Diana ; Fraga, Luisa ; Hogg, Tim ; Dicks, Leon M.T. ; Teixeira, Paula

Meat science, 2009-07, Vol.82 (3), p.389-398 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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