Addition of strawberry, raspberry and pitanga pulps increases the amount of ellagic acid of probiotic dairy beverages (2015)
- Authors:
- Autor USP: OLIVEIRA, MARICE NOGUEIRA DE - FCF
- Unidade: FCF
- Assunto: PROBIÓTICOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Brazilian Journal of Pharmaceutical Sciences
- ISSN: 1984-8250
- Volume/Número/Paginação/Ano: v. 51, suppl. 1, p. 18 res. FCF031, 2015
- Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences, University of São Paulo
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ABNT
SIMÕES, Thamires et al. Addition of strawberry, raspberry and pitanga pulps increases the amount of ellagic acid of probiotic dairy beverages. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 12 jan. 2026. , 2015 -
APA
Simões, T., Perina, N., Bosgan, C., & Oliveira, M. N. de. (2015). Addition of strawberry, raspberry and pitanga pulps increases the amount of ellagic acid of probiotic dairy beverages. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. -
NLM
Simões T, Perina N, Bosgan C, Oliveira MN de. Addition of strawberry, raspberry and pitanga pulps increases the amount of ellagic acid of probiotic dairy beverages. Brazilian Journal of Pharmaceutical Sciences. 2015 ; 51 18 res. FCF031.[citado 2026 jan. 12 ] -
Vancouver
Simões T, Perina N, Bosgan C, Oliveira MN de. Addition of strawberry, raspberry and pitanga pulps increases the amount of ellagic acid of probiotic dairy beverages. Brazilian Journal of Pharmaceutical Sciences. 2015 ; 51 18 res. FCF031.[citado 2026 jan. 12 ] - Acidifying profile of probiotic bacteria in Minas Frescal cheese whey: preliminary study
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