Short-Chain and Unsaturated Fatty Acids Increase Sequentially From the Lag Phase During Cold Growth of Bacillus cereus
- DOI
- 10.3389/fmicb.2021.694757
- Published
- 2021-07-22
- Container
- Frontiers in Microbiology
- Publisher
- Frontiers Media SA
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3389/fmicb.2021.694757,
title = {Short-Chain and Unsaturated Fatty Acids Increase Sequentially From the Lag Phase During Cold Growth of Bacillus cereus},
author = {Marina Français and Romain Bott and Claire Dargaignaratz and Christian Giniès and Frédéric Carlin and Véronique Broussolle and Christophe Nguyen-Thé},
year = {2021},
journal = {Frontiers in Microbiology},
doi = {10.3389/fmicb.2021.694757},
url = {https://doi.org/10.3389/fmicb.2021.694757}
}RIS
TY - JOUR TI - Short-Chain and Unsaturated Fatty Acids Increase Sequentially From the Lag Phase During Cold Growth of Bacillus cereus AU - Marina Français AU - Romain Bott AU - Claire Dargaignaratz AU - Christian Giniès AU - Frédéric Carlin AU - Véronique Broussolle AU - Christophe Nguyen-Thé PY - 2021 JO - Frontiers in Microbiology DO - 10.3389/fmicb.2021.694757 UR - https://doi.org/10.3389/fmicb.2021.694757 ER -
APA
Français, M., Bott, R., Dargaignaratz, C., Giniès, C., Carlin, F., Broussolle, V., & Nguyen-Thé, C. (2021). Short-Chain and Unsaturated Fatty Acids Increase Sequentially From the Lag Phase During Cold Growth of Bacillus cereus. Frontiers in Microbiology. https://doi.org/10.3389/fmicb.2021.694757
Source records
- crossref · retrieved 2026-11-10T08:51:09.632Z