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Corrigendum to "A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures" [Food Research International 109 (2018), 368-379].
de Almeida MA, Saldaña Villa E, da Silva Pinto JS, Palacios J, Contreras-Castillo CJ, Sentandreu MA, Fadda S. de Almeida MA, et al. Among authors: fadda s. Food Res Int. 2019 Sep;123:810. doi: 10.1016/j.foodres.2019.05.036. Epub 2019 May 31. Food Res Int. 2019. PMID: 31285032 No abstract available.
Corrigendum to "Proteomic and genetics insights on the response of the bacteriocinogenic Lactobacillus sakei CRL1862 during biofilm formation on stainless steel surface at 10 °C" [Int. J. Food Microbiol. 258 (2017), 18-27].
Pérez-Ibarreche M, Mendoza LM, Vignolo G, Fadda S. Pérez-Ibarreche M, et al. Among authors: fadda s. Int J Food Microbiol. 2019 Jul 16;301:73. doi: 10.1016/j.ijfoodmicro.2018.11.029. Epub 2018 Dec 6. Int J Food Microbiol. 2019. PMID: 30527687 No abstract available.
101 results