Cappato, L.P.; Dias-Martins, A.M.; Meireles, I.M.d.F.; Ferreira, E.H.d.R.; Lemos Junior, W.J.F.; Rosenthal, A.
Modeling the Thermal Inactivation of Monascus ruber Ascospores Isolated from Green Olive (Arauco Cultivar) Storage Brine: An Alternative Strategy to Reduce Antifungal Chemical Agents. Foods 2024, 13, 1881.
https://doi.org/10.3390/foods13121881
AMA Style
Cappato LP, Dias-Martins AM, Meireles IMdF, Ferreira EHdR, Lemos Junior WJF, Rosenthal A.
Modeling the Thermal Inactivation of Monascus ruber Ascospores Isolated from Green Olive (Arauco Cultivar) Storage Brine: An Alternative Strategy to Reduce Antifungal Chemical Agents. Foods. 2024; 13(12):1881.
https://doi.org/10.3390/foods13121881
Chicago/Turabian Style
Cappato, Leandro Pereira, Amanda Mattos Dias-Martins, Izadora Martina de Freitas Meireles, Elisa Helena da Rocha Ferreira, Wilson José Fernandes Lemos Junior, and Amauri Rosenthal.
2024. "Modeling the Thermal Inactivation of Monascus ruber Ascospores Isolated from Green Olive (Arauco Cultivar) Storage Brine: An Alternative Strategy to Reduce Antifungal Chemical Agents" Foods 13, no. 12: 1881.
https://doi.org/10.3390/foods13121881
APA Style
Cappato, L. P., Dias-Martins, A. M., Meireles, I. M. d. F., Ferreira, E. H. d. R., Lemos Junior, W. J. F., & Rosenthal, A.
(2024). Modeling the Thermal Inactivation of Monascus ruber Ascospores Isolated from Green Olive (Arauco Cultivar) Storage Brine: An Alternative Strategy to Reduce Antifungal Chemical Agents. Foods, 13(12), 1881.
https://doi.org/10.3390/foods13121881
