Sarmento CMP, Colla E, Canan C, Dalcanton F, Aragão GMF de. Food additives reduce lactic acid bacterial growth in culture medium and in meat products, increasing product shelf life. Semina: Ciênc. Agrár. [Internet]. 2015 Dec. 9 [cited 2025 Jun. 17];36(6):3681-98. Available from: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/19369