Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate.

MLA

de Souza Barbosa, Matheus, et al. “Improving Safety of Salami by Application of Bacteriocins Produced by an Autochthonous Lactobacillus Curvatus Isolate.” Food Microbiology, vol. 46, Apr. 2015, pp. 254–62. EBSCOhost, https://doi.org/10.1016/j.fm.2014.08.004.

APA

de Souza Barbosa, M., Todorov, S. D., Ivanova, I., Chobert, J.-M., Haertlé, T., & de Melo Franco, B. D. G. (2015). Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate. Food Microbiology, 46, 254–262. https://doi.org/10.1016/j.fm.2014.08.004

Chicago

de Souza Barbosa, Matheus, Svetoslav Dimitrov Todorov, Iskra Ivanova, Jean-Marc Chobert, Thomas Haertlé, and Bernadette Dora Gombossy de Melo Franco. 2015. “Improving Safety of Salami by Application of Bacteriocins Produced by an Autochthonous Lactobacillus Curvatus Isolate.” Food Microbiology 46 (April): 254–62. doi:10.1016/j.fm.2014.08.004.