Viability of the Lacticaseibacillus (L.) paracasei F19 probiotic strain in a sour beer with fruit juice and by-product (2022)
- Authors:
- USP affiliated authors: SAAD, SUSANA MARTA ISAY - FCF ; HERKENHOFF, MARCOS EDGAR - FCF
- Unidade: FCF
- Subjects: PROBIÓTICOS; CERVEJA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Abstracts
- Conference titles: Beneficial Microbes Conference: Pre-and Probiotics for Lifelong Human and Animal Health
-
ABNT
PRAIA, Ana Beatriz e HERKENHOFF, Marcos Edgar e SAAD, Susana Marta Isay. Viability of the Lacticaseibacillus (L.) paracasei F19 probiotic strain in a sour beer with fruit juice and by-product. 2022, Anais.. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2022. Disponível em: https://www.BeneficialMicrobes2022.org. Acesso em: 28 dez. 2025. -
APA
Praia, A. B., Herkenhoff, M. E., & Saad, S. M. I. (2022). Viability of the Lacticaseibacillus (L.) paracasei F19 probiotic strain in a sour beer with fruit juice and by-product. In Abstracts. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Recuperado de https://www.BeneficialMicrobes2022.org -
NLM
Praia AB, Herkenhoff ME, Saad SMI. Viability of the Lacticaseibacillus (L.) paracasei F19 probiotic strain in a sour beer with fruit juice and by-product [Internet]. Abstracts. 2022 ;[citado 2025 dez. 28 ] Available from: https://www.BeneficialMicrobes2022.org -
Vancouver
Praia AB, Herkenhoff ME, Saad SMI. Viability of the Lacticaseibacillus (L.) paracasei F19 probiotic strain in a sour beer with fruit juice and by-product [Internet]. Abstracts. 2022 ;[citado 2025 dez. 28 ] Available from: https://www.BeneficialMicrobes2022.org - Omics technologies for evaluation of starter and probiotic strains in the Brazilian-style beer Catharina sour
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