What makes a foodborne virus: comparing coronaviruses with human noroviruses

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dc.creatorLi, Dan
dc.creatorZhao, Mitchie Y.
dc.creatorTan, Turk Hsern Malcolm
dc.date.accessioned2020-06-09T17:02:51Z
dc.date.available2020-06-09T17:02:51Z
dc.date.issued2021-12
dc.description.abstractIndisponível.pt_BR
dc.identifier.citationLI, 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.pt_BR
dc.identifier.urihttps://repositorio.ufla.br/handle/1/41380
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S2214799320300412pt_BR
dc.languageenpt_BR
dc.publisherElsevierpt_BR
dc.rightsopenAccesspt_BR
dc.sourceCurrent Opinion in Food Sciencept_BR
dc.subjectCoronavirus - Transmissionpt_BR
dc.subjectFoodborne viruspt_BR
dc.subjectNorovirusespt_BR
dc.subjectSevere Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2)pt_BR
dc.titleWhat makes a foodborne virus: comparing coronaviruses with human norovirusespt_BR
dc.typeArtigopt_BR

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FCS - Artigos sobre Coronavirus Disease 2019 (COVID-19)