Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages (2019)
- Authors:
- USP affiliated authors: SAAD, SUSANA MARTA ISAY - FCF ; VIEIRA, ANTONIO DIOGO SILVA - FCF ; ALBUQUERQUE, MARCELA ALBUQUERQUE CAVALCANTI DE - FCF
- Unidade: FCF
- DOI: 10.1111/1750-3841.14939
- Subjects: ACEROLA; SOJA; LACTOBACILLUS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Food Science
- ISSN: 0022-1147
- Volume/Número/Paginação/Ano: v. 84, n. 12, p. 3726-3734, 2019
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
VIEIRA, Antônio Diogo Silva et al. Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages. Journal of Food Science, v. 84, n. 12, p. 3726-3734, 2019Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.14939. Acesso em: 13 fev. 2026. -
APA
Vieira, A. D. S., Bíscola, V., Albuquerque, M. A. C. de, Bedani, R., & Saad, S. M. I. (2019). Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages. Journal of Food Science, 84( 12), 3726-3734. doi:10.1111/1750-3841.14939 -
NLM
Vieira ADS, Bíscola V, Albuquerque MAC de, Bedani R, Saad SMI. Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages [Internet]. Journal of Food Science. 2019 ; 84( 12): 3726-3734.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1111/1750-3841.14939 -
Vancouver
Vieira ADS, Bíscola V, Albuquerque MAC de, Bedani R, Saad SMI. Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages [Internet]. Journal of Food Science. 2019 ; 84( 12): 3726-3734.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1111/1750-3841.14939 - Avaliação sensorial de produtos fermentados de soja sabor maracujá potencialmente probióticos e bioenriquecidos com folatos
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Informações sobre o DOI: 10.1111/1750-3841.14939 (Fonte: oaDOI API)
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