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ANZOLA ROJAS, Mélida del Pilar e FUESS, Lucas Tadeu e ZAIAT, Marcelo. Specific organic loading rate control for improving fermentative hydrogen production. Fermentation, v. 10, n. 4, p. 1-19, 2024Tradução . . Disponível em: https://dx.doi.org/10.3390/fermentation10040213. Acesso em: 17 out. 2024.
APA
Anzola Rojas, M. del P., Fuess, L. T., & Zaiat, M. (2024). Specific organic loading rate control for improving fermentative hydrogen production. Fermentation, 10( 4), 1-19. doi:10.3390/fermentation10040213
NLM
Anzola Rojas M del P, Fuess LT, Zaiat M. Specific organic loading rate control for improving fermentative hydrogen production [Internet]. Fermentation. 2024 ; 10( 4): 1-19.[citado 2024 out. 17 ] Available from: https://dx.doi.org/10.3390/fermentation10040213
Vancouver
Anzola Rojas M del P, Fuess LT, Zaiat M. Specific organic loading rate control for improving fermentative hydrogen production [Internet]. Fermentation. 2024 ; 10( 4): 1-19.[citado 2024 out. 17 ] Available from: https://dx.doi.org/10.3390/fermentation10040213
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GANDRA, Jefferson Rodrigues et al. Effect of chemical and microbial additives on fermentation profile, chemical composition, and microbial populations of whole-plant soybean silage. Fermentation, v. 10, n. 4, p. 1-13, 2024Tradução . . Disponível em: https://doi.org/10.3390/fermentation10040204. Acesso em: 17 out. 2024.
APA
Gandra, J. R., Takiya, C. S., Del Valle, T. A., Pedrini, C. A., Gandra, É. R. de S., Antônio, G., et al. (2024). Effect of chemical and microbial additives on fermentation profile, chemical composition, and microbial populations of whole-plant soybean silage. Fermentation, 10( 4), 1-13. doi:10.3390/fermentation10040204
NLM
Gandra JR, Takiya CS, Del Valle TA, Pedrini CA, Gandra ÉR de S, Antônio G, Severo IK, Rennó FP. Effect of chemical and microbial additives on fermentation profile, chemical composition, and microbial populations of whole-plant soybean silage [Internet]. Fermentation. 2024 ; 10( 4): 1-13.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation10040204
Vancouver
Gandra JR, Takiya CS, Del Valle TA, Pedrini CA, Gandra ÉR de S, Antônio G, Severo IK, Rennó FP. Effect of chemical and microbial additives on fermentation profile, chemical composition, and microbial populations of whole-plant soybean silage [Internet]. Fermentation. 2024 ; 10( 4): 1-13.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation10040204
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COMPARATO, Carolina Nemeth et al. Melanoidin content determines the primary pathways in glucose dark fermentation: a preliminary assessment of kinetic and microbial aspects. Fermentation, v. 10, n. 6, p. 1-17, 2024Tradução . . Disponível em: https://dx.doi.org/10.3390/fermentation10060272. Acesso em: 17 out. 2024.
APA
Comparato, C. N., Araujo, M. N. de, Sakamoto, I. K., Fuess, L. T., Damianovic, M. H. R. Z., & Silva, A. J. da. (2024). Melanoidin content determines the primary pathways in glucose dark fermentation: a preliminary assessment of kinetic and microbial aspects. Fermentation, 10( 6), 1-17. doi:10.3390/fermentation10060272
NLM
Comparato CN, Araujo MN de, Sakamoto IK, Fuess LT, Damianovic MHRZ, Silva AJ da. Melanoidin content determines the primary pathways in glucose dark fermentation: a preliminary assessment of kinetic and microbial aspects [Internet]. Fermentation. 2024 ; 10( 6): 1-17.[citado 2024 out. 17 ] Available from: https://dx.doi.org/10.3390/fermentation10060272
Vancouver
Comparato CN, Araujo MN de, Sakamoto IK, Fuess LT, Damianovic MHRZ, Silva AJ da. Melanoidin content determines the primary pathways in glucose dark fermentation: a preliminary assessment of kinetic and microbial aspects [Internet]. Fermentation. 2024 ; 10( 6): 1-17.[citado 2024 out. 17 ] Available from: https://dx.doi.org/10.3390/fermentation10060272
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FREITAS, Denise Rossi e KAMIMURA, Eliana Setsuko e MAZALLI, Mônica Roberta. Artisanal cream cheese fermented with kefir grains. Fermentation, v. 10, n. 8, 2024Tradução . . Disponível em: https://doi.org/10.3390/fermentation10080420. Acesso em: 17 out. 2024.
APA
Freitas, D. R., Kamimura, E. S., & Mazalli, M. R. (2024). Artisanal cream cheese fermented with kefir grains. Fermentation, 10( 8). doi:10.3390/fermentation10080420
NLM
Freitas DR, Kamimura ES, Mazalli MR. Artisanal cream cheese fermented with kefir grains [Internet]. Fermentation. 2024 ; 10( 8):[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation10080420
Vancouver
Freitas DR, Kamimura ES, Mazalli MR. Artisanal cream cheese fermented with kefir grains [Internet]. Fermentation. 2024 ; 10( 8):[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation10080420
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SILVA, Ana Paula Fragoso Correa da et al. Soy molasses as culture medium for Bacillus species aiming at plant growth promotion. Fermentation, v. 10, p. 1-18, 2024Tradução . . Disponível em: https://doi.org/10.3390/fermentation10080403. Acesso em: 17 out. 2024.
APA
Silva, A. P. F. C. da, Dorigan, B. S. R., Silva Neto, J. M. da, Rosa-Magri, M. M., Rossi, F., Francisco, K. R., et al. (2024). Soy molasses as culture medium for Bacillus species aiming at plant growth promotion. Fermentation, 10, 1-18. Recuperado de https://doi.org/10.3390/fermentation10080403
NLM
Silva APFC da, Dorigan BSR, Silva Neto JM da, Rosa-Magri MM, Rossi F, Francisco KR, Ceccato-Antonini SR, Fontanétti A. Soy molasses as culture medium for Bacillus species aiming at plant growth promotion [Internet]. Fermentation. 2024 ; 10 1-18.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation10080403
Vancouver
Silva APFC da, Dorigan BSR, Silva Neto JM da, Rosa-Magri MM, Rossi F, Francisco KR, Ceccato-Antonini SR, Fontanétti A. Soy molasses as culture medium for Bacillus species aiming at plant growth promotion [Internet]. Fermentation. 2024 ; 10 1-18.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation10080403
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DOURADINHO, Rafael et al. Electron beam on fermentation medium as an alternative disinfection method for ethanol distilleries: a comprehensive review. Fermentation, v. 10, p. 1-16, 2024Tradução . . Disponível em: https://doi.org/10.3390/fermentation10040193. Acesso em: 17 out. 2024.
APA
Douradinho, R., Sica, P., Perecin, D., Oliveira, M. R. B., Pinto, A. U., Mota, L. A., et al. (2024). Electron beam on fermentation medium as an alternative disinfection method for ethanol distilleries: a comprehensive review. Fermentation, 10, 1-16. doi:10.3390/fermentation10040193
NLM
Douradinho R, Sica P, Perecin D, Oliveira MRB, Pinto AU, Mota LA, Mattos E da S, Almeida JMD, Piedade SMDS, Arthur V, Horii J, Coelho ST, Baptista AS. Electron beam on fermentation medium as an alternative disinfection method for ethanol distilleries: a comprehensive review [Internet]. Fermentation. 2024 ; 10 1-16.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation10040193
Vancouver
Douradinho R, Sica P, Perecin D, Oliveira MRB, Pinto AU, Mota LA, Mattos E da S, Almeida JMD, Piedade SMDS, Arthur V, Horii J, Coelho ST, Baptista AS. Electron beam on fermentation medium as an alternative disinfection method for ethanol distilleries: a comprehensive review [Internet]. Fermentation. 2024 ; 10 1-16.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation10040193
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SPADA, Fernanda Papa et al. GC-olfactometric analysis as a tool for comprehensive characterization of aromatic profiles in cocoa-based beverages with a natural chocolate substitute. Fermentation, v. 10, p. 1-14, 2024Tradução . . Disponível em: https://doi.org/10.3390/fermentation10050228. Acesso em: 17 out. 2024.
APA
Spada, F. P., Alencar, S. M. de, Bogusz Junior, S., & Purgatto, E. (2024). GC-olfactometric analysis as a tool for comprehensive characterization of aromatic profiles in cocoa-based beverages with a natural chocolate substitute. Fermentation, 10, 1-14. doi:10.3390/fermentation10050228
NLM
Spada FP, Alencar SM de, Bogusz Junior S, Purgatto E. GC-olfactometric analysis as a tool for comprehensive characterization of aromatic profiles in cocoa-based beverages with a natural chocolate substitute [Internet]. Fermentation. 2024 ; 10 1-14.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation10050228
Vancouver
Spada FP, Alencar SM de, Bogusz Junior S, Purgatto E. GC-olfactometric analysis as a tool for comprehensive characterization of aromatic profiles in cocoa-based beverages with a natural chocolate substitute [Internet]. Fermentation. 2024 ; 10 1-14.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation10050228
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FRANCISCO, Luisa Mattiello et al. Hydrogen production from sugarcane bagasse pentose liquor fermentation using different food/microorganism and carbon/nitrogen ratios under mesophilic and thermophilic conditions. Fermentation, v. 10, n. 8, p. 1-34, 2024Tradução . . Disponível em: https://dx.doi.org/10.3390/fermentation10080432. Acesso em: 17 out. 2024.
APA
Francisco, L. M., Ferreira, F. V., Peixoto, G., Mockaitis, G., & Zaiat, M. (2024). Hydrogen production from sugarcane bagasse pentose liquor fermentation using different food/microorganism and carbon/nitrogen ratios under mesophilic and thermophilic conditions. Fermentation, 10( 8), 1-34. doi:10.3390/fermentation10080432
NLM
Francisco LM, Ferreira FV, Peixoto G, Mockaitis G, Zaiat M. Hydrogen production from sugarcane bagasse pentose liquor fermentation using different food/microorganism and carbon/nitrogen ratios under mesophilic and thermophilic conditions [Internet]. Fermentation. 2024 ; 10( 8): 1-34.[citado 2024 out. 17 ] Available from: https://dx.doi.org/10.3390/fermentation10080432
Vancouver
Francisco LM, Ferreira FV, Peixoto G, Mockaitis G, Zaiat M. Hydrogen production from sugarcane bagasse pentose liquor fermentation using different food/microorganism and carbon/nitrogen ratios under mesophilic and thermophilic conditions [Internet]. Fermentation. 2024 ; 10( 8): 1-34.[citado 2024 out. 17 ] Available from: https://dx.doi.org/10.3390/fermentation10080432
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PERINI, Mariana Pamplona et al. Potential effects of prebiotics on gastrointestinal and immunological modulation in the feeding of healthy dogs: a review. Fermentation, v. 9, n. 7, p. 1-25, 2023Tradução . . Disponível em: https://doi.org/10.3390/fermentation9070693. Acesso em: 17 out. 2024.
APA
Perini, M. P., Pedrinelli, V., Marchi, P. H., Henríquez, L. B. F., Zafalon, R. V. A., Vendramini, T. H. A., et al. (2023). Potential effects of prebiotics on gastrointestinal and immunological modulation in the feeding of healthy dogs: a review. Fermentation, 9( 7), 1-25. doi:10.3390/fermentation9070693
NLM
Perini MP, Pedrinelli V, Marchi PH, Henríquez LBF, Zafalon RVA, Vendramini THA, Balieiro JC de C, Brunetto MA. Potential effects of prebiotics on gastrointestinal and immunological modulation in the feeding of healthy dogs: a review [Internet]. Fermentation. 2023 ; 9( 7): 1-25.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation9070693
Vancouver
Perini MP, Pedrinelli V, Marchi PH, Henríquez LBF, Zafalon RVA, Vendramini THA, Balieiro JC de C, Brunetto MA. Potential effects of prebiotics on gastrointestinal and immunological modulation in the feeding of healthy dogs: a review [Internet]. Fermentation. 2023 ; 9( 7): 1-25.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation9070693
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SALGAÇO, Mateus Kawata et al. Impact of lactobacillus acidophilus—La5 on composition and metabolism of the intestinal microbiota of type 2 diabetics (T2D) and healthy individuals using a microbiome model. Fermentation, v. 9, n. 8, p. 17 , 2023Tradução . . Disponível em: https://doi.org/10.3390/fermentation9080740. Acesso em: 17 out. 2024.
APA
Salgaço, M. K., Oliveira, F. L. de, Sartoratto, A., Mesa, V., Mayer, M. P. A., & Sivieri, K. (2023). Impact of lactobacillus acidophilus—La5 on composition and metabolism of the intestinal microbiota of type 2 diabetics (T2D) and healthy individuals using a microbiome model. Fermentation, 9( 8), 17 . doi:10.3390/fermentation9080740
NLM
Salgaço MK, Oliveira FL de, Sartoratto A, Mesa V, Mayer MPA, Sivieri K. Impact of lactobacillus acidophilus—La5 on composition and metabolism of the intestinal microbiota of type 2 diabetics (T2D) and healthy individuals using a microbiome model [Internet]. Fermentation. 2023 ; 9( 8): 17 .[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation9080740
Vancouver
Salgaço MK, Oliveira FL de, Sartoratto A, Mesa V, Mayer MPA, Sivieri K. Impact of lactobacillus acidophilus—La5 on composition and metabolism of the intestinal microbiota of type 2 diabetics (T2D) and healthy individuals using a microbiome model [Internet]. Fermentation. 2023 ; 9( 8): 17 .[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation9080740
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HENRÍQUEZ, Lucas Ben Fiuza et al. Effects of malt extract on nutritional and functional aspects in healthy adult dogs. Fermentation, v. 9, n. 10, p. 1-20, 2023Tradução . . Disponível em: https://doi.org/10.3390/fermentation9100870. Acesso em: 17 out. 2024.
APA
Henríquez, L. B. F., Rentas, M. F., Zafalon, R. V. A., Perini, M. P., Marchi, P. H., Rodrigues, R. B. A., et al. (2023). Effects of malt extract on nutritional and functional aspects in healthy adult dogs. Fermentation, 9( 10), 1-20. doi:10.3390/fermentation9100870
NLM
Henríquez LBF, Rentas MF, Zafalon RVA, Perini MP, Marchi PH, Rodrigues RBA, Vendramini THA, Gomes C de OM-S, Balieiro JC de C, Brunetto MA. Effects of malt extract on nutritional and functional aspects in healthy adult dogs [Internet]. Fermentation. 2023 ; 9( 10): 1-20.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation9100870
Vancouver
Henríquez LBF, Rentas MF, Zafalon RVA, Perini MP, Marchi PH, Rodrigues RBA, Vendramini THA, Gomes C de OM-S, Balieiro JC de C, Brunetto MA. Effects of malt extract on nutritional and functional aspects in healthy adult dogs [Internet]. Fermentation. 2023 ; 9( 10): 1-20.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation9100870
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SILVA, Ana Paula Maria da et al. Integration of corn and cane for ethanol production: effects of lactobacilli contamination on fermentative parameters and use of ionizing radiation treatment for disinfection. Fermentation, v. 9, n. 2, p. 89 (13), 2023Tradução . . Disponível em: https://doi.org/10.3390/fermentation9020089. Acesso em: 17 out. 2024.
APA
Silva, A. P. M. da, Sica, P. M. de S., Pires, L. de A. N., Spironello, L., Mota, L. A., Peixoto, G. T., et al. (2023). Integration of corn and cane for ethanol production: effects of lactobacilli contamination on fermentative parameters and use of ionizing radiation treatment for disinfection. Fermentation, 9( 2), 89 (13). doi:10.3390/fermentation9020089
NLM
Silva APM da, Sica PM de S, Pires L de AN, Spironello L, Mota LA, Peixoto GT, Calegari RP, Basso TO, Tonso A, Gomes MP, Somessari SL, Duarte HG, Somessari ESR, Carvalho R de S, Baptista AS. Integration of corn and cane for ethanol production: effects of lactobacilli contamination on fermentative parameters and use of ionizing radiation treatment for disinfection [Internet]. Fermentation. 2023 ; 9( 2): 89 (13).[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation9020089
Vancouver
Silva APM da, Sica PM de S, Pires L de AN, Spironello L, Mota LA, Peixoto GT, Calegari RP, Basso TO, Tonso A, Gomes MP, Somessari SL, Duarte HG, Somessari ESR, Carvalho R de S, Baptista AS. Integration of corn and cane for ethanol production: effects of lactobacilli contamination on fermentative parameters and use of ionizing radiation treatment for disinfection [Internet]. Fermentation. 2023 ; 9( 2): 89 (13).[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation9020089
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ROSSINI, Daniel Quarentei e BOGSAN, Cristina Stewart Bittencourt. Is it possible to brew non-alcoholic Kombucha? brazilian scenario after restrictive legislation. Fermentation, v. 9, p. 1-7 art. 810, 2023Tradução . . Disponível em: https://doi.org/10.3390/fermentation9090810. Acesso em: 17 out. 2024.
APA
Rossini, D. Q., & Bogsan, C. S. B. (2023). Is it possible to brew non-alcoholic Kombucha? brazilian scenario after restrictive legislation. Fermentation, 9, 1-7 art. 810. doi:10.3390/fermentation9090810
NLM
Rossini DQ, Bogsan CSB. Is it possible to brew non-alcoholic Kombucha? brazilian scenario after restrictive legislation [Internet]. Fermentation. 2023 ; 9 1-7 art. 810.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation9090810
Vancouver
Rossini DQ, Bogsan CSB. Is it possible to brew non-alcoholic Kombucha? brazilian scenario after restrictive legislation [Internet]. Fermentation. 2023 ; 9 1-7 art. 810.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation9090810
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PEREIRA, Wellison Amorim et al. Alternative fermented soy-based beverage: impact of inulin onthe growth of probiotic strains and starter culture. Fermentation, v. 9, p. 1-10 art. 961, 2023Tradução . . Disponível em: https://dx.doi.org/10.3390/fermentation9110961. Acesso em: 17 out. 2024.
APA
Pereira, W. A., Piazentin, A. C. M., Silva, T. M. S. da, Mendonça, C. M. N., Villalobos, E. F., Converti, A., & Oliveira, R. P. de S. (2023). Alternative fermented soy-based beverage: impact of inulin onthe growth of probiotic strains and starter culture. Fermentation, 9, 1-10 art. 961. doi:10.3390/fermentation9110961
NLM
Pereira WA, Piazentin ACM, Silva TMS da, Mendonça CMN, Villalobos EF, Converti A, Oliveira RP de S. Alternative fermented soy-based beverage: impact of inulin onthe growth of probiotic strains and starter culture [Internet]. Fermentation. 2023 ; 9 1-10 art. 961.[citado 2024 out. 17 ] Available from: https://dx.doi.org/10.3390/fermentation9110961
Vancouver
Pereira WA, Piazentin ACM, Silva TMS da, Mendonça CMN, Villalobos EF, Converti A, Oliveira RP de S. Alternative fermented soy-based beverage: impact of inulin onthe growth of probiotic strains and starter culture [Internet]. Fermentation. 2023 ; 9 1-10 art. 961.[citado 2024 out. 17 ] Available from: https://dx.doi.org/10.3390/fermentation9110961
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FERREIRA, Iara et al. Non-lactic probiotic beverage enriched with microencapsulated red propolis: microorganism viability, physicochemical characteristics, and sensory perception. Fermentation, v. 9, n. 3, p. 1-14, 2023Tradução . . Disponível em: https://doi.org/10.3390/fermentation9030234. Acesso em: 17 out. 2024.
APA
Ferreira, I., Melo, D. de S., Santos, M. S., Dias, D. R., Souza, C. O. de, Favaro-Trindade, C. S., et al. (2023). Non-lactic probiotic beverage enriched with microencapsulated red propolis: microorganism viability, physicochemical characteristics, and sensory perception. Fermentation, 9( 3), 1-14. doi:10.3390/fermentation9030234
NLM
Ferreira I, Melo D de S, Santos MS, Dias DR, Souza CO de, Favaro-Trindade CS, Pinho LS, Almeida RC de C, Magalhães-Guedes KT, Schwan RF. Non-lactic probiotic beverage enriched with microencapsulated red propolis: microorganism viability, physicochemical characteristics, and sensory perception [Internet]. Fermentation. 2023 ; 9( 3): 1-14.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation9030234
Vancouver
Ferreira I, Melo D de S, Santos MS, Dias DR, Souza CO de, Favaro-Trindade CS, Pinho LS, Almeida RC de C, Magalhães-Guedes KT, Schwan RF. Non-lactic probiotic beverage enriched with microencapsulated red propolis: microorganism viability, physicochemical characteristics, and sensory perception [Internet]. Fermentation. 2023 ; 9( 3): 1-14.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation9030234
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DIAS, Lucas Danilo et al. Eco-friendly extraction of green coffee oil for industrial applications: its antioxidant, cytotoxic, clonogenic, and wound healing properties. Fermentation, v. 9, n. 4, p. 370-1-370-13, 2023Tradução . . Disponível em: https://doi.org/10.3390/fermentation9040370. Acesso em: 17 out. 2024.
APA
Dias, L. D., Carbinatto, F. M., Almeida, I. da S., Blanco, K. C., Oliveira, F. M., Munari, C. C., & Bagnato, V. S. (2023). Eco-friendly extraction of green coffee oil for industrial applications: its antioxidant, cytotoxic, clonogenic, and wound healing properties. Fermentation, 9( 4), 370-1-370-13. doi:10.3390/fermentation9040370
NLM
Dias LD, Carbinatto FM, Almeida I da S, Blanco KC, Oliveira FM, Munari CC, Bagnato VS. Eco-friendly extraction of green coffee oil for industrial applications: its antioxidant, cytotoxic, clonogenic, and wound healing properties [Internet]. Fermentation. 2023 ; 9( 4): 370-1-370-13.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation9040370
Vancouver
Dias LD, Carbinatto FM, Almeida I da S, Blanco KC, Oliveira FM, Munari CC, Bagnato VS. Eco-friendly extraction of green coffee oil for industrial applications: its antioxidant, cytotoxic, clonogenic, and wound healing properties [Internet]. Fermentation. 2023 ; 9( 4): 370-1-370-13.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation9040370
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SANTOS, Karine de Melo et al. Saccharomyces cerevisiae dehydrated culture modulates fecal microbiota and improves innate immunity of adult dogs. Fermentation, v. 8, n. 1, p. 1-19, 2022Tradução . . Disponível em: https://doi.org/10.3390/fermentation8010002. Acesso em: 17 out. 2024.
APA
Santos, K. de M., Risolia, L. W., Rentas, M. F., Amaral, A. R., Rodrigues, R. B. A., Urrego, M. I. G., et al. (2022). Saccharomyces cerevisiae dehydrated culture modulates fecal microbiota and improves innate immunity of adult dogs. Fermentation, 8( 1), 1-19. doi:10.3390/fermentation8010002
NLM
Santos K de M, Risolia LW, Rentas MF, Amaral AR, Rodrigues RBA, Urrego MIG, Vendramini THA, Ventura RV, Balieiro JC de C, Gomes C de OM-S, Santos JPF, Pontieri CFF, Brunetto MA. Saccharomyces cerevisiae dehydrated culture modulates fecal microbiota and improves innate immunity of adult dogs [Internet]. Fermentation. 2022 ; 8( 1): 1-19.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation8010002
Vancouver
Santos K de M, Risolia LW, Rentas MF, Amaral AR, Rodrigues RBA, Urrego MIG, Vendramini THA, Ventura RV, Balieiro JC de C, Gomes C de OM-S, Santos JPF, Pontieri CFF, Brunetto MA. Saccharomyces cerevisiae dehydrated culture modulates fecal microbiota and improves innate immunity of adult dogs [Internet]. Fermentation. 2022 ; 8( 1): 1-19.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation8010002
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VARIZE, Camila de Souza et al. Increasing ethanol tolerance and ethanol production in an industrial fuel ethanol Saccharomyces cerevisiae strain. Fermentation, v. 8, p. 1-14, 2022Tradução . . Disponível em: https://doi.org/10.3390/fermentation8100470. Acesso em: 17 out. 2024.
APA
Varize, C. de S., Bücker, A., Lopes, L. D., Christofoleti-Furlan, R. M., Raposo, M. S., Basso, L. C., & Stambuk, B. U. (2022). Increasing ethanol tolerance and ethanol production in an industrial fuel ethanol Saccharomyces cerevisiae strain. Fermentation, 8, 1-14. doi:10.3390/fermentation8100470
NLM
Varize C de S, Bücker A, Lopes LD, Christofoleti-Furlan RM, Raposo MS, Basso LC, Stambuk BU. Increasing ethanol tolerance and ethanol production in an industrial fuel ethanol Saccharomyces cerevisiae strain [Internet]. Fermentation. 2022 ; 8 1-14.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation8100470
Vancouver
Varize C de S, Bücker A, Lopes LD, Christofoleti-Furlan RM, Raposo MS, Basso LC, Stambuk BU. Increasing ethanol tolerance and ethanol production in an industrial fuel ethanol Saccharomyces cerevisiae strain [Internet]. Fermentation. 2022 ; 8 1-14.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation8100470
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ABNT
CONTATO, Alex Graça et al. Comparison of trichoderma longibrachiatum xyloglucanase production using tamarind (tamarindus indica) and jatoba (hymenaea courbaril) seeds: factorial design and immobilization on ionic supports. Fermentation, v. 8, n. 10, 2022Tradução . . Disponível em: https://doi.org/10.3390/fermentation8100510. Acesso em: 17 out. 2024.
APA
Contato, A. G., Vici, A. C., Pinheiro, V. E., Oliveira, T. B. de, Freitas, E. N. de, Aranha, G. M., et al. (2022). Comparison of trichoderma longibrachiatum xyloglucanase production using tamarind (tamarindus indica) and jatoba (hymenaea courbaril) seeds: factorial design and immobilization on ionic supports. Fermentation, 8( 10). doi:10.3390/fermentation8100510
NLM
Contato AG, Vici AC, Pinheiro VE, Oliveira TB de, Freitas EN de, Aranha GM, Valvassora Junior ALA, Rechia CGV, Buckeridge M, Polizeli MDLTDM. Comparison of trichoderma longibrachiatum xyloglucanase production using tamarind (tamarindus indica) and jatoba (hymenaea courbaril) seeds: factorial design and immobilization on ionic supports [Internet]. Fermentation. 2022 ; 8( 10):[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation8100510
Vancouver
Contato AG, Vici AC, Pinheiro VE, Oliveira TB de, Freitas EN de, Aranha GM, Valvassora Junior ALA, Rechia CGV, Buckeridge M, Polizeli MDLTDM. Comparison of trichoderma longibrachiatum xyloglucanase production using tamarind (tamarindus indica) and jatoba (hymenaea courbaril) seeds: factorial design and immobilization on ionic supports [Internet]. Fermentation. 2022 ; 8( 10):[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation8100510
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Amanda Romana Santos da et al. Cultivation of lactic acid bacteria and evaluation of the antimicrobial potential of partially purified bacteriocin-like inhibitory substances against cariogenic and food pathogens. Fermentation, v. 8, n. 8, p. 1-14, 2022Tradução . . Disponível em: https://doi.org/10.3390/fermentation8080400. Acesso em: 17 out. 2024.
APA
Silva, A. R. S. da, Azevedo, P. O. de S. de, Converti, A., & Oliveira, R. P. de S. (2022). Cultivation of lactic acid bacteria and evaluation of the antimicrobial potential of partially purified bacteriocin-like inhibitory substances against cariogenic and food pathogens. Fermentation, 8( 8), 1-14. doi:10.3390/fermentation8080400
NLM
Silva ARS da, Azevedo PO de S de, Converti A, Oliveira RP de S. Cultivation of lactic acid bacteria and evaluation of the antimicrobial potential of partially purified bacteriocin-like inhibitory substances against cariogenic and food pathogens [Internet]. Fermentation. 2022 ; 8( 8): 1-14.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation8080400
Vancouver
Silva ARS da, Azevedo PO de S de, Converti A, Oliveira RP de S. Cultivation of lactic acid bacteria and evaluation of the antimicrobial potential of partially purified bacteriocin-like inhibitory substances against cariogenic and food pathogens [Internet]. Fermentation. 2022 ; 8( 8): 1-14.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/fermentation8080400