Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii (2023)
- Authors:
- USP affiliated authors: KAMIMURA, ELIANA SETSUKO - FZEA ; CARVALHO, MARINA VIEIRA DE - FZEA ; MONTEIRO, GIOVANA FELICIO - FZEA ; SANTOS, JOAO VITOR DOS - FZEA ; SOUZA, HANDRAY FERNANDES DE - FZEA ; GONÇALVES, VICTOR DÉDALO DI PRÓSPERO - FZEA ; OLIVEIRA, AMANDA CRISTINA DIAS DE - FZEA ; PEREIRA, KARINA NASCIMENTO - FZEA
- Unidade: FZEA
- DOI: 10.1007/s10068-023-01459-y
- Subjects: HIDROMEL; PROBIÓTICOS; ANÁLISE SENSORIAL DE ALIMENTOS; LEVEDURAS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Science and Biotechnology
- ISSN: 1226-7708
- Volume/Número/Paginação/Ano: p, 1-9, 2023
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: green
-
ABNT
SOUZA, Handray Fernandes de et al. Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii. Food Science and Biotechnology, 2023Tradução . . Disponível em: https://doi.org/10.1007/s10068-023-01459-y. Acesso em: 11 maio 2025. -
APA
Souza, H. F. de, Monteiro, G. F., Gonçalves, V. D. di P., Santos, J. V. dos, Oliveira, A. C. D. de, Pereira, K. N., et al. (2023). Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii. Food Science and Biotechnology. doi:10.1007/s10068-023-01459-y -
NLM
Souza HF de, Monteiro GF, Gonçalves VD di P, Santos JV dos, Oliveira ACD de, Pereira KN, Carosia MF, Carvalho MV de, Brandi IV, Kamimura ES. Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii [Internet]. Food Science and Biotechnology. 2023 ;[citado 2025 maio 11 ] Available from: https://doi.org/10.1007/s10068-023-01459-y -
Vancouver
Souza HF de, Monteiro GF, Gonçalves VD di P, Santos JV dos, Oliveira ACD de, Pereira KN, Carosia MF, Carvalho MV de, Brandi IV, Kamimura ES. Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii [Internet]. Food Science and Biotechnology. 2023 ;[citado 2025 maio 11 ] Available from: https://doi.org/10.1007/s10068-023-01459-y - Application of essential oils as natural antimicrobials in lactic acid bacteria contaminating fermentation for the production of organic cachaça
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Informações sobre o DOI: 10.1007/s10068-023-01459-y (Fonte: oaDOI API)
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