Please use this identifier to cite or link to this item:
http://repositorio.ufla.br/jspui/handle/1/41380| metadata.artigo.dc.title: | What makes a foodborne virus: comparing coronaviruses with human noroviruses |
| metadata.artigo.dc.creator: | Li, Dan Zhao, Mitchie Y. Tan, Turk Hsern Malcolm |
| metadata.artigo.dc.subject: | Coronavirus - Transmission Foodborne virus Noroviruses Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) |
| metadata.artigo.dc.publisher: | Elsevier |
| metadata.artigo.dc.date.issued: | Dec-2021 |
| metadata.artigo.dc.identifier.citation: | LI, D.; ZHAO, M. Y.; TAN, T. H. M. What makes a foodborne virus: comparing coronaviruses with human noroviruses. Current Opinion in Food Science, [S.l.], v. 42, p. 1-7, Dec. 2021. |
| metadata.artigo.dc.description.abstract: | Indisponível. |
| metadata.artigo.dc.identifier.uri: | https://www.sciencedirect.com/science/article/pii/S2214799320300412 http://repositorio.ufla.br/jspui/handle/1/41380 |
| metadata.artigo.dc.language: | en |
| Appears in Collections: | FCS - Artigos sobre Coronavirus Disease 2019 (COVID-19) |
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