Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Pardini Gontijo MT"'
Autor:
Silva Batalha L; Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, 36570-900 Minas Gerais, Brazil., Pardini Gontijo MT; Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, 36570-900 Minas Gerais, Brazil; Department of Genetics, Evolution, Microbiology and Immunology, Universidade Estadual de Campinas (UNICAMP), Campinas, 13083-970, São Paulo, Brazil., Vianna Novaes de Carvalho Teixeira A; Department of Physics, Universidade Federal de Viçosa (UFV), Viçosa, 36570-900 Minas Gerais, Brazil., Meireles Gouvêa Boggione D; Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, 36570-900 Minas Gerais, Brazil., Soto Lopez ME; Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, 36570-900 Minas Gerais, Brazil; Department of Food Engineering, Universidad de Córdoba (UNICORDOBA), Montería 230002, Colombia., Renon Eller M; Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, 36570-900 Minas Gerais, Brazil. Electronic address: monique.eller@ufv.br., Santos Mendonça RC; Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, 36570-900 Minas Gerais, Brazil.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2021 Jan; Vol. 139, pp. 109947. Date of Electronic Publication: 2020 Dec 06.
Autor:
Vijai Singh
Phage Therapy - Part A, Volume 200 is an informative text on phage and their use for treatment in bacterial infections. The book highlights a number of aspects of the phage in a way that can help students, researchers, clinicians, entrepreneurs and s
Autor:
Jorddy Neves Cruz
Historically, natural products have great relevance for the development of new drugs. Natural molecules, in addition to directly providing new compounds with different therapeutic functions have provided scaffolds and a great diversity of structures