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
- Status:
- Nenhuma versão em acesso aberto identificada
-
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: 09 abr. 2026. -
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 2026 abr. 09 ] 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 2026 abr. 09 ] Available from: https://doi.org/10.1177/10820132231162683 - Recent advances in the application of xylanases in the food industry and production by actinobacteria: a review
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