Microbiological and physical-chemical characteristics of honeys from the bee Melipona fasciculata produced in two regions of Brazil (2018)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.1590/0103-8478cr20180025
- Subjects: ABELHAS; MEL; MICROBIOLOGIA DE ALIMENTOS; QUALIDADE DOS ALIMENTOS
- Keywords: Melipona fasciculata
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Santa Maria
- Date published: 2018
- Source:
- Título: Ciência Rural
- ISSN: 1678-4596
- Volume/Número/Paginação/Ano: v. 48, n. 5, art. e20180025, p. 1-8, 2018
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by-nc
-
ABNT
FERNANDES, Rachel Torquato e ROSA, Ivone Garros e SILVA, Ana Carolina Conti e. Microbiological and physical-chemical characteristics of honeys from the bee Melipona fasciculata produced in two regions of Brazil. Ciência Rural, v. 48, n. 5, p. 1-8, 2018Tradução . . Disponível em: https://doi.org/10.1590/0103-8478cr20180025. Acesso em: 05 jan. 2026. -
APA
Fernandes, R. T., Rosa, I. G., & Silva, A. C. C. e. (2018). Microbiological and physical-chemical characteristics of honeys from the bee Melipona fasciculata produced in two regions of Brazil. Ciência Rural, 48( 5), 1-8. doi:10.1590/0103-8478cr20180025 -
NLM
Fernandes RT, Rosa IG, Silva ACC e. Microbiological and physical-chemical characteristics of honeys from the bee Melipona fasciculata produced in two regions of Brazil [Internet]. Ciência Rural. 2018 ; 48( 5): 1-8.[citado 2026 jan. 05 ] Available from: https://doi.org/10.1590/0103-8478cr20180025 -
Vancouver
Fernandes RT, Rosa IG, Silva ACC e. Microbiological and physical-chemical characteristics of honeys from the bee Melipona fasciculata produced in two regions of Brazil [Internet]. Ciência Rural. 2018 ; 48( 5): 1-8.[citado 2026 jan. 05 ] Available from: https://doi.org/10.1590/0103-8478cr20180025 - Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile
- Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines
- Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines
- Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability
- Oregano essential oil: effect on sensory acceptability
- An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings
- Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products
- Innovative winemaking: consumer acceptance of red table wines
- Texture profile and correlation between sensory and instrumental analyses on extruded snacks
- Preference mappings for gluten-free chocolate cookies: sensory and physical characteristics
Informações sobre o DOI: 10.1590/0103-8478cr20180025 (Fonte: oaDOI API)
Download do texto completo
| Tipo | Nome | Link | |
|---|---|---|---|
 |
3007919-Microbiological a... | Direct link |
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
