Passos, Tathiane Ferroni. Nitschke, Marcia. The combined effect of pH and NaCl on the susceptibility of Listeria monocytogenes to rhamnolipids. Oxford, 2024. p.114744. Food Research International, Oxford: Elsevier Ltd, v.192, p.114744, 2024.

Disponível em: https://doi.org/10.1016/j.foodres.2024.114744

ReP USP: https://repositorio.usp.br/item/003204272