Non-lactic probiotic beverage enriched with microencapsulated red propolis: microorganism viability, physicochemical characteristics, and sensory perception (2023)
- Authors:
- USP affiliated authors: TRINDADE, CARMEN SILVIA FAVARO - FZEA ; PINHO, LORENA SILVA - FZEA
- Unidade: FZEA
- DOI: 10.3390/fermentation9030234
- Subjects: PROBIÓTICOS; LEVEDURAS; PRÓPOLIS; MICROENCAPSULAÇÃO; ANTIOXIDANTES; ALIMENTOS FUNCIONAIS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Fermentation
- ISSN: 2311-5637
- Volume/Número/Paginação/Ano: v. 9, n. 3, art. 234, p. 1-14
- Status:
- Artigo publicado em periódico de acesso aberto (Gold Open Access)
- Versão do Documento:
- Versão publicada (Published version)
- Acessar versão aberta:
-
ABNT
FERREIRA, Iara et al. Non-lactic probiotic beverage enriched with microencapsulated red propolis: microorganism viability, physicochemical characteristics, and sensory perception. Fermentation, v. 9, n. 3, p. 1-14, 2023Tradução . . Disponível em: https://doi.org/10.3390/fermentation9030234. Acesso em: 30 mar. 2026. -
APA
Ferreira, I., Melo, D. de S., Santos, M. S., Dias, D. R., Souza, C. O. de, Favaro-Trindade, C. S., et al. (2023). Non-lactic probiotic beverage enriched with microencapsulated red propolis: microorganism viability, physicochemical characteristics, and sensory perception. Fermentation, 9( 3), 1-14. doi:10.3390/fermentation9030234 -
NLM
Ferreira I, Melo D de S, Santos MS, Dias DR, Souza CO de, Favaro-Trindade CS, Pinho LS, Almeida RC de C, Magalhães-Guedes KT, Schwan RF. Non-lactic probiotic beverage enriched with microencapsulated red propolis: microorganism viability, physicochemical characteristics, and sensory perception [Internet]. Fermentation. 2023 ; 9( 3): 1-14.[citado 2026 mar. 30 ] Available from: https://doi.org/10.3390/fermentation9030234 -
Vancouver
Ferreira I, Melo D de S, Santos MS, Dias DR, Souza CO de, Favaro-Trindade CS, Pinho LS, Almeida RC de C, Magalhães-Guedes KT, Schwan RF. Non-lactic probiotic beverage enriched with microencapsulated red propolis: microorganism viability, physicochemical characteristics, and sensory perception [Internet]. Fermentation. 2023 ; 9( 3): 1-14.[citado 2026 mar. 30 ] Available from: https://doi.org/10.3390/fermentation9030234 - The incorporation of carotenoids on ready to eat foods studied through their stability during extrusion processing
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