Food Research International
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: [Leia Mais]