[1]
C. M. P. Sarmento, E. Colla, C. Canan, F. Dalcanton, and G. M. F. de Aragão, “Food additives reduce lactic acid bacterial growth in culture medium and in meat products, increasing product shelf life”, Semina: Ciênc. Agrár., vol. 36, no. 6, pp. 3681–3698, Dec. 2015.