Works by Fernandes, A.C.L.B.

Surfactin reduces the adhesion of food-borne pathogenic bacteria to solid surfaces.

Published in:

Letters in Applied Microbiology, 2009, v. 49, n. 2, p. 241, doi. 10.1111/j.1472-765X.2009.02646.x

By:

• Nitschke, M.;
• Araújo, L.V.;
• Costa, S.G.V.A.O.;
• Pires, R.C.;
• Zeraik, A.E.;
• Fernandes, A.C.L.B.;
• Freire, D.M.G.;
• Contiero, J.

Publication type:

Article