Rhizopus oligosporus (Portuguese Wikipedia)

Analysis of information sources in references of the Wikipedia article "Rhizopus oligosporus" in Portuguese language version.

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Yanai, K; Takaya, N; Kojima, N; Horiuchi, H; Ohta, A; Takagi, M (1992). «Purification of two chitinases from Rhizopus oligosporus and isolation and sequencing of the encoding genes». American Society for Microbiology: 7398. Consultado em 29 de maio de 2014

Jennessen, Jennifer; Schnürer, Johan; Samson, Robert A.; Dijksterhuis, Jan (2008). «Morphological characteristics of sporangiospores of the tempe fungus Rhizopus oligosporus differentiate it from other taxa of the R. microscopus group». Mycological Research. 112: 547–562. doi:10.1016/j.mycres.2007.11.006 |acessodata= requer |url= (ajuda)
Hessel Tine, W; Swain, E.W.; Wang, Hwa L. (1940). «Mass production of Rhizopus oligosporus spores and their application in tempeh fermentation» (PDF). Journal of Food Science: 168–170. doi:10.1111/j.1365-2621.1975.tb03762.x. Consultado em 29 de maio de 2014
Caplice, Elizabeth; Fitzgerald, Gerald F. (1999). «Food Fermentations: role of microorganisms in food production and preservation». International Journal of Food Microbiology. 50: 143. doi:10.1016/S0168-1605(99)00082-3. Consultado em 27 de maio de 2014
Kobayasi, S; Okazaki, N; Koseki, T (janeiro de 1992). «Purification and characterization of an antibiotic substance produced from Rhizopus oligosporus IFO 8631». Biochem. 56 (2): 94–98. PMID 1368137. doi:10.1271/bbb.56.94
Chang-Tien, Chang; Hsu, Cheng-Kuang; Chou, Su-Tze; Chen, Ya-Chen; Huang, Feng-Sheng; Chung, Yun-Chin (2009). «Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean using Rhizopus oligosporous». International Journal of Food Science and Technology. 44: 799. doi:10.1111/j.1365-2621.2009.01907.x. Consultado em 27 de maio de 2014

Kobayasi, S; Okazaki, N; Koseki, T (janeiro de 1992). «Purification and characterization of an antibiotic substance produced from Rhizopus oligosporus IFO 8631». Biochem. 56 (2): 94–98. PMID 1368137. doi:10.1271/bbb.56.94

Caplice, Elizabeth; Fitzgerald, Gerald F. (1999). «Food Fermentations: role of microorganisms in food production and preservation». International Journal of Food Microbiology. 50: 143. doi:10.1016/S0168-1605(99)00082-3. Consultado em 27 de maio de 2014

Hessel Tine, W; Swain, E.W.; Wang, Hwa L. (1940). «Mass production of Rhizopus oligosporus spores and their application in tempeh fermentation» (PDF). Journal of Food Science: 168–170. doi:10.1111/j.1365-2621.1975.tb03762.x. Consultado em 29 de maio de 2014
Chang-Tien, Chang; Hsu, Cheng-Kuang; Chou, Su-Tze; Chen, Ya-Chen; Huang, Feng-Sheng; Chung, Yun-Chin (2009). «Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean using Rhizopus oligosporous». International Journal of Food Science and Technology. 44: 799. doi:10.1111/j.1365-2621.2009.01907.x. Consultado em 27 de maio de 2014