Article Versions Notes

Monteiro SS, da Silva WP, Monteiro SS, Gomes JP, Pereira EM, de Melo Queiroz AJ, de Figueirêdo RMF, Rocha APT, Silva HA, de Almeida LRB, et al. Optimization of the Effects of Different Temperatures and Compositions of Filmogenic Solution on Lactobacillus salivarius Using Predictive Mathematical Models. Foods. 2021; 10(1):25. https://doi.org/10.3390/foods10010025

Monteiro, Shênia Santos, Wilton Pereira da Silva, Shirley Santos Monteiro, Josivanda Palmeira Gomes, Emmanuel Moreira Pereira, Alexandre José de Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, Ana Paula Trindade Rocha, Hanndson Araujo Silva, Leyllanne Renalle Batista de Almeida, and et al. 2021. "Optimization of the Effects of Different Temperatures and Compositions of Filmogenic Solution on Lactobacillus salivarius Using Predictive Mathematical Models" Foods 10, no. 1: 25. https://doi.org/10.3390/foods10010025

Monteiro, S. S., da Silva, W. P., Monteiro, S. S., Gomes, J. P., Pereira, E. M., de Melo Queiroz, A. J., de Figueirêdo, R. M. F., Rocha, A. P. T., Silva, H. A., de Almeida, L. R. B., de Sena, M. R. S., & de Lima, A. G. B. (2021). Optimization of the Effects of Different Temperatures and Compositions of Filmogenic Solution on Lactobacillus salivarius Using Predictive Mathematical Models. Foods, 10(1), 25. https://doi.org/10.3390/foods10010025