ReP USP - Resultado da busca

Artigo de periodico
Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy (2024)
Pedrosa, Lucas de Freitas ; Fabi, João Paulo
Fonte: Critical Reviews in Food Science and Nutrition. Unidade: FCF
Assuntos: POLISSACARÍDEOS, NEOPLASIAS COLORRETAIS
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ABNT
PEDROSA, Lucas de Freitas e FABI, João Paulo. Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy. Critical Reviews in Food Science and Nutrition, v. 64, n. 18, p. 6177–6197, 2024Tradução . . Disponível em: https://doi.org/10.1080/10408398.2022.2164245. Acesso em: 01 dez. 2025.
APA
Pedrosa, L. de F., & Fabi, J. P. (2024). Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy. Critical Reviews in Food Science and Nutrition, 64( 18), 6177–6197. doi:10.1080/10408398.2022.2164245
NLM
Pedrosa L de F, Fabi JP. Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy [Internet]. Critical Reviews in Food Science and Nutrition. 2024 ; 64( 18): 6177–6197.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2022.2164245
Vancouver
Pedrosa L de F, Fabi JP. Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy [Internet]. Critical Reviews in Food Science and Nutrition. 2024 ; 64( 18): 6177–6197.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2022.2164245
Artigo de periodico
The amazing native Brazilian fruits (2023)
Farias, Thayane Rabelo Braga; Sanches, Natália Beck; Petrus, Rodrigo Rodrigues
Fonte: Critical Reviews in Food Science and Nutrition. Unidade: FZEA
Assuntos: ALIMENTOS FUNCIONAIS, BIOMA, FRUTAS TROPICAIS, NUTRIÇÃO, QUALIDADE DOS ALIMENTOS
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ABNT
FARIAS, Thayane Rabelo Braga e SANCHES, Natália Beck e PETRUS, Rodrigo Rodrigues. The amazing native Brazilian fruits. Critical Reviews in Food Science and Nutrition, p. 1-18, 2023Tradução . . Disponível em: https://doi.org/10.1080/10408398.2023.2212388. Acesso em: 01 dez. 2025.
APA
Farias, T. R. B., Sanches, N. B., & Petrus, R. R. (2023). The amazing native Brazilian fruits. Critical Reviews in Food Science and Nutrition, 1-18. doi:10.1080/10408398.2023.2212388
NLM
Farias TRB, Sanches NB, Petrus RR. The amazing native Brazilian fruits [Internet]. Critical Reviews in Food Science and Nutrition. 2023 ; 1-18.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2023.2212388
Vancouver
Farias TRB, Sanches NB, Petrus RR. The amazing native Brazilian fruits [Internet]. Critical Reviews in Food Science and Nutrition. 2023 ; 1-18.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2023.2212388
Artigo de periodico
Bio-based multilayer films: A review of the principal methods of production and challenges (2023)
La Fuente Arias, Carla Ivonne ; Kubo, Mirian Tiaki Kaneiwa ; Tadini, Carmen Cecília ; Augusto, Pedro Esteves Duarte
Fonte: Critical Reviews in Food Science and Nutrition. Unidades: EP, ESALQ
Assuntos: BIOFILMES, EMBALAGENS DE ALIMENTOS, EXTRUSÃO, PLÁSTICOS BIODEGRADÁVEIS
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ABNT
LA FUENTE ARIAS, Carla Ivonne et al. Bio-based multilayer films: A review of the principal methods of production and challenges. Critical Reviews in Food Science and Nutrition, v. 63, n. 14, p. 2260–2276, 2023Tradução . . Disponível em: https://doi.org/10.1080/10408398.2021.1973955. Acesso em: 01 dez. 2025.
APA
La Fuente Arias, C. I., Kubo, M. T. K., Tadini, C. C., & Augusto, P. E. D. (2023). Bio-based multilayer films: A review of the principal methods of production and challenges. Critical Reviews in Food Science and Nutrition, 63( 14), 2260–2276. doi:10.1080/10408398.2021.1973955
NLM
La Fuente Arias CI, Kubo MTK, Tadini CC, Augusto PED. Bio-based multilayer films: A review of the principal methods of production and challenges [Internet]. Critical Reviews in Food Science and Nutrition. 2023 ; 63( 14): 2260–2276.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2021.1973955
Vancouver
La Fuente Arias CI, Kubo MTK, Tadini CC, Augusto PED. Bio-based multilayer films: A review of the principal methods of production and challenges [Internet]. Critical Reviews in Food Science and Nutrition. 2023 ; 63( 14): 2260–2276.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2021.1973955
Artigo de periodico
Advances and trends in biotechnological production of natural astaxanthin by Phaffia rhodozyma yeast (2023)
Mussagy, Cassamo U ; Pereira, Jorge Fernando Brandão ; Dufossé, Laurent ; Raghavan, Vijaya ; Ebinuma, Valéria de Carvalho Santos ; Pessoa Junior, Adalberto
Fonte: Critical Reviews in Food Science and Nutrition. Unidade: FCF
Assuntos: CAROTENOIDES, LEVEDURAS, BIOTECNOLOGIA, FERMENTOS
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ABNT
MUSSAGY, Cassamo U et al. Advances and trends in biotechnological production of natural astaxanthin by Phaffia rhodozyma yeast. Critical Reviews in Food Science and Nutrition, v. 63, n. 13, p. 1862–1876, 2023Tradução . . Disponível em: https://doi.org/10.1080/10408398.2021.1968788. Acesso em: 01 dez. 2025.
APA
Mussagy, C. U., Pereira, J. F. B., Dufossé, L., Raghavan, V., Ebinuma, V. de C. S., & Pessoa Junior, A. (2023). Advances and trends in biotechnological production of natural astaxanthin by Phaffia rhodozyma yeast. Critical Reviews in Food Science and Nutrition, 63( 13), 1862–1876. doi:10.1080/10408398.2021.1968788
NLM
Mussagy CU, Pereira JFB, Dufossé L, Raghavan V, Ebinuma V de CS, Pessoa Junior A. Advances and trends in biotechnological production of natural astaxanthin by Phaffia rhodozyma yeast [Internet]. Critical Reviews in Food Science and Nutrition. 2023 ; 63( 13): 1862–1876.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2021.1968788
Vancouver
Mussagy CU, Pereira JFB, Dufossé L, Raghavan V, Ebinuma V de CS, Pessoa Junior A. Advances and trends in biotechnological production of natural astaxanthin by Phaffia rhodozyma yeast [Internet]. Critical Reviews in Food Science and Nutrition. 2023 ; 63( 13): 1862–1876.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2021.1968788
Artigo de periodico
Monoterpenes: current knowledge on food source, metabolism, and health effects (2023)
Alvarenga, José Fernando Rinaldi de ; Genaro, Brunna; Costa, Bruna Lamesa; Purgatto, Eduardo ; Manach, Claudine; Fiamoncini, Jarlei
Fonte: Critical Reviews in Food Science and Nutrition. Unidade: FCF
Assuntos: METABOLISMO, SÍNDROME X METABÓLICA, METABÓLITOS, BIOTRANSFORMAÇÃO
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ABNT
ALVARENGA, José Fernando Rinaldi de et al. Monoterpenes: current knowledge on food source, metabolism, and health effects. Critical Reviews in Food Science and Nutrition, v. 63, n. 10, p. 1352-1389, 2023Tradução . . Disponível em: https://doi.org/10.1080/10408398.2021.1963945. Acesso em: 01 dez. 2025.
APA
Alvarenga, J. F. R. de, Genaro, B., Costa, B. L., Purgatto, E., Manach, C., & Fiamoncini, J. (2023). Monoterpenes: current knowledge on food source, metabolism, and health effects. Critical Reviews in Food Science and Nutrition, 63( 10), 1352-1389. doi:10.1080/10408398.2021.1963945
NLM
Alvarenga JFR de, Genaro B, Costa BL, Purgatto E, Manach C, Fiamoncini J. Monoterpenes: current knowledge on food source, metabolism, and health effects [Internet]. Critical Reviews in Food Science and Nutrition. 2023 ; 63( 10): 1352-1389.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2021.1963945
Vancouver
Alvarenga JFR de, Genaro B, Costa BL, Purgatto E, Manach C, Fiamoncini J. Monoterpenes: current knowledge on food source, metabolism, and health effects [Internet]. Critical Reviews in Food Science and Nutrition. 2023 ; 63( 10): 1352-1389.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2021.1963945
Artigo de periodico
Insights into using green and unconventional technologies to recover natural astaxanthin from microbial biomass (2023)
Mussagy, Cassamo U ; Pereira, Jorge Fernando Brandão ; Pessoa Junior, Adalberto ; Ebinuma, Valéria de Carvalho Santos ; Raghavan, Vijaya
Fonte: Critical Reviews in Food Science and Nutrition. Unidade: FCF
Assuntos: CAROTENOIDES, SOLVENTE, BIOTECNOLOGIA
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ABNT
MUSSAGY, Cassamo U et al. Insights into using green and unconventional technologies to recover natural astaxanthin from microbial biomass. Critical Reviews in Food Science and Nutrition, v. 63, n. 32, p. 11211-11225, 2023Tradução . . Disponível em: https://doi.org/10.1080/10408398.2022.2093326. Acesso em: 01 dez. 2025.
APA
Mussagy, C. U., Pereira, J. F. B., Pessoa Junior, A., Ebinuma, V. de C. S., & Raghavan, V. (2023). Insights into using green and unconventional technologies to recover natural astaxanthin from microbial biomass. Critical Reviews in Food Science and Nutrition, 63( 32), 11211-11225. doi:10.1080/10408398.2022.2093326
NLM
Mussagy CU, Pereira JFB, Pessoa Junior A, Ebinuma V de CS, Raghavan V. Insights into using green and unconventional technologies to recover natural astaxanthin from microbial biomass [Internet]. Critical Reviews in Food Science and Nutrition. 2023 ; 63( 32): 11211-11225.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2022.2093326
Vancouver
Mussagy CU, Pereira JFB, Pessoa Junior A, Ebinuma V de CS, Raghavan V. Insights into using green and unconventional technologies to recover natural astaxanthin from microbial biomass [Internet]. Critical Reviews in Food Science and Nutrition. 2023 ; 63( 32): 11211-11225.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2022.2093326
Artigo de periodico
Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation (2022)
Galves, Cassia; Galli, Giovanni ; Kurozawa, Louise Emy
Fonte: Critical Reviews in Food Science and Nutrition. Unidade: ESALQ
Assuntos: ANTIOXIDANTES, BATATA, EMULSIFICANTES, MICROENCAPSULAÇÃO, PROTEÍNAS DE PLANTAS, TECNOLOGIA DE ALIMENTOS
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ABNT
GALVES, Cassia e GALLI, Giovanni e KUROZAWA, Louise Emy. Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation. Critical Reviews in Food Science and Nutrition, p. 1-17, 2022Tradução . . Disponível em: https://doi.org/10.1080/10408398.2022.2036093. Acesso em: 01 dez. 2025.
APA
Galves, C., Galli, G., & Kurozawa, L. E. (2022). Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation. Critical Reviews in Food Science and Nutrition, 1-17. doi:10.1080/10408398.2022.2036093
NLM
Galves C, Galli G, Kurozawa LE. Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation [Internet]. Critical Reviews in Food Science and Nutrition. 2022 ; 1-17.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2022.2036093
Vancouver
Galves C, Galli G, Kurozawa LE. Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation [Internet]. Critical Reviews in Food Science and Nutrition. 2022 ; 1-17.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2022.2036093
Artigo de periodico
Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits (2022)
Santos, Yves José de Souza; Malegori, C; Colnago, L A; Vanin, Fernanda Maria
Fonte: Critical Reviews in Food Science and Nutrition. Unidade: FZEA
Assuntos: QUÍMICA VERDE, COMPOSTOS FENÓLICOS, ESPECTROSCOPIA
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ABNT
SANTOS, Yves José de Souza et al. Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits. Critical Reviews in Food Science and Nutrition, 2022Tradução . . Disponível em: https://doi.org/10.1080/10408398.2022.2128036. Acesso em: 01 dez. 2025.
APA
Santos, Y. J. de S., Malegori, C., Colnago, L. A., & Vanin, F. M. (2022). Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits. Critical Reviews in Food Science and Nutrition. doi:10.1080/10408398.2022.2128036
NLM
Santos YJ de S, Malegori C, Colnago LA, Vanin FM. Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits [Internet]. Critical Reviews in Food Science and Nutrition. 2022 ;[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2022.2128036
Vancouver
Santos YJ de S, Malegori C, Colnago LA, Vanin FM. Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits [Internet]. Critical Reviews in Food Science and Nutrition. 2022 ;[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2022.2128036
Artigo de periodico
Probiotics and plant extracts: a promising synergy and delivery systems (2022)
Holkem, Augusto Tasch ; Silva, Marluci Palazzolli da; Fávaro-Trindade, Carmen Silvia
Fonte: Critical Reviews in Food Science and Nutrition. Unidade: FZEA
Assuntos: ALIMENTOS FUNCIONAIS, MICROENCAPSULAÇÃO, COMPOSTOS FENÓLICOS, PLANTAS, PROBIÓTICOS
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ABNT
HOLKEM, Augusto Tasch e SILVA, Marluci Palazzolli da e FÁVARO-TRINDADE, Carmen Silvia. Probiotics and plant extracts: a promising synergy and delivery systems. Critical Reviews in Food Science and Nutrition, p. 1-19, 2022Tradução . . Disponível em: https://doi.org/10.1080/10408398.2022.2066623. Acesso em: 01 dez. 2025.
APA
Holkem, A. T., Silva, M. P. da, & Fávaro-Trindade, C. S. (2022). Probiotics and plant extracts: a promising synergy and delivery systems. Critical Reviews in Food Science and Nutrition, 1-19. doi:10.1080/10408398.2022.2066623
NLM
Holkem AT, Silva MP da, Fávaro-Trindade CS. Probiotics and plant extracts: a promising synergy and delivery systems [Internet]. Critical Reviews in Food Science and Nutrition. 2022 ; 1-19.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2022.2066623
Vancouver
Holkem AT, Silva MP da, Fávaro-Trindade CS. Probiotics and plant extracts: a promising synergy and delivery systems [Internet]. Critical Reviews in Food Science and Nutrition. 2022 ; 1-19.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2022.2066623
Artigo de periodico
Classic and emergent indicators for the assessment of human iron status (2020)
Restrepo-Gallego, Mauricio ; Diaz, Luis E ; Rondó, Patricia Helen de Carvalho
Fonte: Critical Reviews in Food Science and Nutrition. Unidade: FSP
Assuntos: FERRO, ANEMIA FERROPRIVA, SUPLEMENTAÇÃO ALIMENTAR, DIETOTERAPIA
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ABNT
RESTREPO-GALLEGO, Mauricio e DIAZ, Luis E e RONDÓ, Patricia Helen de Carvalho. Classic and emergent indicators for the assessment of human iron status. Critical Reviews in Food Science and Nutrition, p. 1-15, 2020Tradução . . Disponível em: https://doi.org/10.1080/10408398.2020.1787326. Acesso em: 01 dez. 2025.
APA
Restrepo-Gallego, M., Diaz, L. E., & Rondó, P. H. de C. (2020). Classic and emergent indicators for the assessment of human iron status. Critical Reviews in Food Science and Nutrition, 1-15. doi:10.1080/10408398.2020.1787326
NLM
Restrepo-Gallego M, Diaz LE, Rondó PH de C. Classic and emergent indicators for the assessment of human iron status [Internet]. Critical Reviews in Food Science and Nutrition. 2020 ; 1-15.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2020.1787326
Vancouver
Restrepo-Gallego M, Diaz LE, Rondó PH de C. Classic and emergent indicators for the assessment of human iron status [Internet]. Critical Reviews in Food Science and Nutrition. 2020 ; 1-15.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2020.1787326
Artigo de periodico
Starch modification through environmentally friendly alternatives: a review (2020)
Maniglia, Bianca Chieregato ; Castanha, Nanci ; Le-Bail, P; Le-Bail, A; Augusto, Pedro Esteves Duarte
Fonte: Critical Reviews in Food Science and Nutrition. Unidade: ESALQ
Assuntos: AMIDO, OZÔNIO, TECNOLOGIA DE ALIMENTOS, ULTRASSOM
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ABNT
MANIGLIA, Bianca Chieregato et al. Starch modification through environmentally friendly alternatives: a review. Critical Reviews in Food Science and Nutrition, p. 1-24, 2020Tradução . . Disponível em: https://doi.org/10.1080/10408398.2020.1778633. Acesso em: 01 dez. 2025.
APA
Maniglia, B. C., Castanha, N., Le-Bail, P., Le-Bail, A., & Augusto, P. E. D. (2020). Starch modification through environmentally friendly alternatives: a review. Critical Reviews in Food Science and Nutrition, 1-24. doi:10.1080/10408398.2020.1778633
NLM
Maniglia BC, Castanha N, Le-Bail P, Le-Bail A, Augusto PED. Starch modification through environmentally friendly alternatives: a review [Internet]. Critical Reviews in Food Science and Nutrition. 2020 ; 1-24.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2020.1778633
Vancouver
Maniglia BC, Castanha N, Le-Bail P, Le-Bail A, Augusto PED. Starch modification through environmentally friendly alternatives: a review [Internet]. Critical Reviews in Food Science and Nutrition. 2020 ; 1-24.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2020.1778633
Artigo de periodico
Recent food applications of microbial surfactants (2018)
Nitschke, Marcia ; Silva, Sumária Sousa e
Fonte: Critical Reviews in Food Science and Nutrition. Unidade: IQSC
Assuntos: ALIMENTOS, INDÚSTRIA DE ALIMENTOS
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ABNT
NITSCHKE, Marcia e SILVA, Sumária Sousa e. Recent food applications of microbial surfactants. Critical Reviews in Food Science and Nutrition, v. 58, n. 4, p. 631-638, 2018Tradução . . Disponível em: https://doi.org/10.1080/10408398.2016.1208635. Acesso em: 01 dez. 2025.
APA
Nitschke, M., & Silva, S. S. e. (2018). Recent food applications of microbial surfactants. Critical Reviews in Food Science and Nutrition, 58( 4), 631-638. doi:10.1080/10408398.2016.1208635
NLM
Nitschke M, Silva SS e. Recent food applications of microbial surfactants [Internet]. Critical Reviews in Food Science and Nutrition. 2018 ; 58( 4): 631-638.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2016.1208635
Vancouver
Nitschke M, Silva SS e. Recent food applications of microbial surfactants [Internet]. Critical Reviews in Food Science and Nutrition. 2018 ; 58( 4): 631-638.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2016.1208635
Artigo de periodico
Recent food application of microbial surfactants (2016)
Nitschke, Marcia ; Silva, Sumária Souza e
Fonte: Critical Reviews in Food Science and Nutrition. Unidade: IQSC
Assunto: SURFACTANTES
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ABNT
NITSCHKE, Marcia e SILVA, Sumária Souza e. Recent food application of microbial surfactants. Critical Reviews in Food Science and Nutrition, v. 58, p. 04, 2016Tradução . . Disponível em: https://doi.org/10.1080/10408398.2016.1208635. Acesso em: 01 dez. 2025.
APA
Nitschke, M., & Silva, S. S. e. (2016). Recent food application of microbial surfactants. Critical Reviews in Food Science and Nutrition, 58, 04. doi:10.1080/10408398.2016.1208635
NLM
Nitschke M, Silva SS e. Recent food application of microbial surfactants [Internet]. Critical Reviews in Food Science and Nutrition. 2016 ;58 04.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2016.1208635
Vancouver
Nitschke M, Silva SS e. Recent food application of microbial surfactants [Internet]. Critical Reviews in Food Science and Nutrition. 2016 ;58 04.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2016.1208635
Artigo de periodico
Vitamin D status and glucose metabolism in youth (2015)
Giudici, Kelly Virecoulon; Souza, Wysllenny Nascimento de; Martini, Lígia Araújo
Fonte: Critical Reviews in Food Science and Nutrition. Unidade: FSP
Assuntos: ADOLESCENTES, TRANSTORNOS DO METABOLISMO DE GLUCOSE, VITAMINA D, RESISTÊNCIA À INSULINA, ESTADO NUTRICIONAL
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ABNT
GIUDICI, Kelly Virecoulon e SOUZA, Wysllenny Nascimento de e MARTINI, Lígia Araújo. Vitamin D status and glucose metabolism in youth. Critical Reviews in Food Science and Nutrition, v. 57, n. 1, p. 147-151, 2015Tradução . . Disponível em: https://doi.org/10.1080/10408398.2013.866069. Acesso em: 01 dez. 2025.
APA
Giudici, K. V., Souza, W. N. de, & Martini, L. A. (2015). Vitamin D status and glucose metabolism in youth. Critical Reviews in Food Science and Nutrition, 57( 1), 147-151. doi:10.1080/10408398.2013.866069
NLM
Giudici KV, Souza WN de, Martini LA. Vitamin D status and glucose metabolism in youth [Internet]. Critical Reviews in Food Science and Nutrition. 2015 ; 57( 1): 147-151.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2013.866069
Vancouver
Giudici KV, Souza WN de, Martini LA. Vitamin D status and glucose metabolism in youth [Internet]. Critical Reviews in Food Science and Nutrition. 2015 ; 57( 1): 147-151.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2013.866069
Artigo de periodico
Chilled milk-based desserts as emerging probiotic and prebiotic products (2014)
Buriti, Flávia Carolina Alonso; Saad, Susana Marta Isay
Fonte: Critical Reviews in Food Science and Nutrition. Unidade: FCF
Assuntos: ALIMENTOS FUNCIONAIS, PROBIÓTICOS
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ABNT
BURITI, Flávia Carolina Alonso e SAAD, Susana Marta Isay. Chilled milk-based desserts as emerging probiotic and prebiotic products. Critical Reviews in Food Science and Nutrition, v. 54, p. 139-150, 2014Tradução . . Disponível em: https://doi.org/10.1080/10408398.2011.605230. Acesso em: 01 dez. 2025.
APA
Buriti, F. C. A., & Saad, S. M. I. (2014). Chilled milk-based desserts as emerging probiotic and prebiotic products. Critical Reviews in Food Science and Nutrition, 54, 139-150. doi:10.1080/10408398.2011.605230
NLM
Buriti FCA, Saad SMI. Chilled milk-based desserts as emerging probiotic and prebiotic products [Internet]. Critical Reviews in Food Science and Nutrition. 2014 ; 54 139-150.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2011.605230
Vancouver
Buriti FCA, Saad SMI. Chilled milk-based desserts as emerging probiotic and prebiotic products [Internet]. Critical Reviews in Food Science and Nutrition. 2014 ; 54 139-150.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2011.605230

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