Probiotic yogurts manufactured with increased glucose oxidase levels: postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds (2012)
- Autores:
- Autor USP: OLIVEIRA, CARLOS AUGUSTO FERNANDES DE - FZEA
- Unidade: FZEA
- DOI: 10.3168/jds.2011-4582
- Assuntos: GLICOSE; IOGURTE; PROBIÓTICOS; ESTRESSE OXIDATIVO
- Idioma: Inglês
- Imprenta:
- Fonte:
- Título do periódico: Journal of Dairy Science
- ISSN: 0022-0302
- Volume/Número/Paginação/Ano: v. 95, n. 5, p. 2261-2269, May 2012
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: publisher-specific-oa
-
ABNT
CRUZ, A. G. et al. Probiotic yogurts manufactured with increased glucose oxidase levels: postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds. Journal of Dairy Science, v. 95, n. 5, p. 2261-2269, 2012Tradução . . Disponível em: https://doi.org/10.3168/jds.2011-4582. Acesso em: 23 abr. 2024. -
APA
Cruz, A. G., Castro, W. F., Faria, J. A. F., Lollo, P. C. B., Amaya-Farfán, J., Freitas, M. Q., et al. (2012). Probiotic yogurts manufactured with increased glucose oxidase levels: postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds. Journal of Dairy Science, 95( 5), 2261-2269. doi:10.3168/jds.2011-4582 -
NLM
Cruz AG, Castro WF, Faria JAF, Lollo PCB, Amaya-Farfán J, Freitas MQ, Rodrigues D, Oliveira CAF de, Godoy HT. Probiotic yogurts manufactured with increased glucose oxidase levels: postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds [Internet]. Journal of Dairy Science. 2012 ; 95( 5): 2261-2269.[citado 2024 abr. 23 ] Available from: https://doi.org/10.3168/jds.2011-4582 -
Vancouver
Cruz AG, Castro WF, Faria JAF, Lollo PCB, Amaya-Farfán J, Freitas MQ, Rodrigues D, Oliveira CAF de, Godoy HT. Probiotic yogurts manufactured with increased glucose oxidase levels: postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds [Internet]. Journal of Dairy Science. 2012 ; 95( 5): 2261-2269.[citado 2024 abr. 23 ] Available from: https://doi.org/10.3168/jds.2011-4582 - Determinação de aflatoxina M1 em amostras de leite de consumo comercializados no Município de São Paulo
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Informações sobre o DOI: 10.3168/jds.2011-4582 (Fonte: oaDOI API)
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