Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: fermentation kinetics, viable cell counts and bioactive compounds (2023)
- Authors:
- USP affiliated authors: KAMIMURA, ELIANA SETSUKO - FZEA ; CARVALHO, MARINA VIEIRA DE - FZEA ; BESSA, MARIANA SOUSA - FZEA ; SANTOS, JOAO VITOR DOS - FZEA ; SOUZA, HANDRAY FERNANDES DE - FZEA ; GONÇALVES, VICTOR DÉDALO DI PRÓSPERO - FZEA ; PINHEIRO, CAROLINA - FZEA ; CHAGAS, EDUARDO GALVÃO LEITE DAS - FZEA
- Unidade: FZEA
- DOI: 10.1177/10820132231162683
- Subjects: HIDROMEL; FERMENTAÇÃO ALCOÓLICA; MEL; PROBIÓTICOS; SACCHAROMYCES
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- ISSN: 1082-0132
- Volume/Número/Paginação/Ano: p. 1-11, 2023
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SOUZA, Handray Fernandes de et al. Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: fermentation kinetics, viable cell counts and bioactive compounds. p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.1177/10820132231162683. Acesso em: 10 out. 2024. -
APA
Souza, H. F. de, Bessa, M. S., Gonçalves, V. D. di P., Santos, J. V. dos, Pinheiro, C., Chagas, E. G. L. das, et al. (2023). Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: fermentation kinetics, viable cell counts and bioactive compounds, 1-11. doi:10.1177/10820132231162683 -
NLM
Souza HF de, Bessa MS, Gonçalves VD di P, Santos JV dos, Pinheiro C, Chagas EGL das, Carvalho MV de, Brandi IV, Kamimura ES. Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: fermentation kinetics, viable cell counts and bioactive compounds [Internet]. 2023 ; 1-11.[citado 2024 out. 10 ] Available from: https://doi.org/10.1177/10820132231162683 -
Vancouver
Souza HF de, Bessa MS, Gonçalves VD di P, Santos JV dos, Pinheiro C, Chagas EGL das, Carvalho MV de, Brandi IV, Kamimura ES. Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: fermentation kinetics, viable cell counts and bioactive compounds [Internet]. 2023 ; 1-11.[citado 2024 out. 10 ] Available from: https://doi.org/10.1177/10820132231162683 - Extraction of polyphenols and antioxidant compounds from SCOBY, as a by-product of Kombucha, using different types of extraction
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Informações sobre o DOI: 10.1177/10820132231162683 (Fonte: oaDOI API)
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